¼ cup extra-virgin essential olive oil, plus more for oiling the baking sheet
2 eggplants, about 1 lb
2 cups basic tomato sauce, recipe follows
1 bunch fresh basil leaves
½ lb fresh mozzarella, sliced thin
¼ cup freshly grated Parmigiano-Reggiano
¼ cup fresh breads crumbs, frivolously toasted under broiler
Pepper and salt
Pre-heat the oven to 450 F (250 C). Oil a baking sheet considering the extra-virgin essential olive oil.
Slice each eggplant into pieces about 1 inch thick. Evenly season each disk with salt and pepper and put about the oiled sheet. Bake the eggplant prior to the slices begin turning deep brown at the top, about 12-14 min’s. Get rid of the slices from the baking sheet and set them over a plate to cool down.
Lower oven temperature to 350 F (200 C). In an 8 by 12-inch Pyrex dish, position the largest eggplant slices evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle which includes a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, along with the a pair of cheeses. Repeat the layering, until every one of the ingredients are utilized.
Sprinkle the bread toasted crumbs outrageous of the eggplant dish, and bake discovered prior to the cheese is melts along with the tops turn light brown, about 15-20 min’s. Serve over pasta if needed.