3 medium uncooked eggplant(s), peeled and cut lengthwise into 1/2-inch slices (ab
2 clove(s) (medium) garlic clove(s), minced
1 Tbsp Italian seasoning, dried Italian herb mix
1 tsp kosher salt
1/8 tsp black pepper, Freshly Ground Black Pepper
1 spray(s) cooking spray
5 cup(s) store-bought marinara sauce
8 oz Provolone cheese
1 cup(s) grated Parmesan cheese, Parmigiano Reggiano or Asiago Cheese
8 leaf/leaves basil, whole
1/8 cup(s) olive oil

1. Place eggplant slices on a large pan or platter, rub with olive oil, then garlic, Italian Herbs, salt and pepper. Let stand 5 minutes.

2. Preheat oven to 350 degrees.

3. Heat grill or large nonstick grill pan. Spray pan with oil and saute eggplant slices until lightly brown on both sides.

4. Spoon 1/2 cup marinara into a 13x9 inch casserole dish. Top with about 6 eggplant slices, 6 cheese slices and a few basil leaves. Top with 1 1/2 cups sauce and repeat layering, ending with sauce and Parmigiano Reggiano cheese.

5. Cover with foil and bake 20 minutes. Remove foil and bake an additional 10-15 minutes, until surface is golden brown. Serves 8.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user PNICOLET1.

 

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