Extra-virgin olive oil
2 large eggplant, about 2 pounds, peeled
Salt and pepper
2 cups tomato sauce or spaghetti sauce of your choice
1 bunch fresh basil leaves
1 pound fresh mozzarella, sliced 1/8-inch thick
1/2 cup freshly grated Parmigiano-Reggiano or canned Parmesan (you know the one! green can.)
1/4 cup Italian bread crumbs
Peel eggplant (optional – the skin can be bitter but the true lazy man will leave it on) and slice eggplant into 1/8 in thick rounds. Drizzle a bit of olive oil on a baking sheet and lay eggplant rounds flat on sheet and roast at 450 12-15 minutes. Remove eggplant from oven and lower temp to 350. and place about 1/2 the rounds on the bottom of a 9×13 baking dish. Add half of the sliced mozzarella, then pour half the sauce over top, and sprinkle with half of the bread crumbs and half the parmesan cheese. Repeat the layers with remaining ingredients and top with basil. (You can slice the basil or if you are lazy just leave it whole). Bake uncovered for about 20 minutes or until cheese melts and there is a nice brown on top.
This recipe came from Emily George and was adapted from the Food Network version, which would not classify as “easy” although I’m sure its delicious. This version is the lazy man’s eggplant parm and is also quite tasty if I do say so myself!