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servings
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Ingredients
Fir the Main Dish
- 2 1/2 pounds Eggplant unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
- 3/4 cup Olive Oil
- 1 tablespoon Dried Oregano
- Kosher Salt
- Black Pepper freshly ground
- 1 jar Marinara Sauce such as Rao's, 24-ounce
- 1/2 cup Basil Leaves julienned fresh
- 1 pound Buffalo Mozzarella fresh, thinly sliced
- 8 ounces Garlic and Herb Goat Cheese such as Montrachet
- 1 1/2 cups Italian Parmesan Cheese freshly grated
For the Topping:
- 1 1/3 cups Bread Crumbs fresh, from a country loaf
- 4 cloves Garlic minced
- 1/4 cup Basil or Parsley Leaves chopped fresh
- 1/4 cup Olive Oil
Ingredients
Fir the Main Dish
For the Topping:
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Instructions
- Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
- Next time skip this step - (Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.)
- In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
- For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
- Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.
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