Eggplant Parmesan

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Ingredients:

Eggplant:

• 1 large eggplant

• 1 tbsp olive oil

• 1 tsp salt  

• 1 tbsp black pepper

• 1 tsp oregano

• 1 jar tomato sauce 

Cheese mixture

• 1 tsp salt  

• 1 tsp black pepper

• 1 tsp crushed red pepper 

• ¼ cup ricotta 

• ½ cup shredded mozzarella 

• 2 tbsp shredded parmesan 

• 1 tbsp chopped basil 

Breading

• ¼ cup panko breadcrumbs 

• 2 tbsp parmesan 

• 1 tbsp olive oil 

• ½ tsp salt

• ½ tsp black pepper 

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Instructions:

1. Preheat the oven to 450 degrees.

2. Cut the eggplant into thin slices and lay on a baking sheet.

3. Brush each slice with olive oil and sprinkle the salt, blackpepper and oregano over the slices. 

4. Bake the eggplant for 15 minutes and flip halfway through.

5. In a small bowl combine the salt, black pepper, crushed red pepper, ricotta, shredded mozzarella, shredded parmesan and basil. 

6. Once the eggplant has cooled slightly, spread about a tablespoon of the cheese mixture over each slice and then roll up the eggplant.

7. Add ½ cup of tomato sauce to the bottom of a baking dish and place the rolled eggplant on top.

8. Then add a small spoonful of sauce on top of each roll and sprinkle with some shredded mozzarella.

9. To prepare the breading, mix together the breadcrumbs, parmesan, olive oil, salt and black pepper. Sprinkle this mixture generously over the eggplant dish and top with fresh basil.

10. Bake for 15 minutes or until the top is brown and crispy.

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