Eggplant Pizzaiola

2 eggplants, approximately 2 pounds, sliced 1/2 inch crosswise
1/2 cup grated parmesan cheese
16 large basil leaves, torn
8 ounces fresh mozzarella cheese, sliced into 8 round pieces
2 tablespoons olive oil
3 cups pizzaiola sauce

Preheat oven to 375.

Place eggplant slices in a single layer on cookie sheet. Brush with oil and broil 6 to 8 minutes about 4 inches from heat source; flip eggplant, brush with oil and broil 6 minutes or until browned but not charred. Continue broiling remaining eggplant.

Lightly oil the bottom of a large baking pan. Place 8 slices of eggplant in pan; top each one with a slice of mozzarella. Spoon on a little sauce and sprinkle with Parmesan and basil. Continue layering with remaining eggplant, sauce, Parmesan and basil.

Bake, uncovered, 20 minutes.

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