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Export 21 ingredients for grocery delivery
Step 1
Preheat oven to 450°F
Step 2
Slice the eggplant into discs about ½ to 3/4 inch thick and lightly score one side of each disc with a cross hatch
Step 3
Season the discs with salt and add to large bowl
Step 4
Dress with ½ cup EVOO and the dried parsley, granulated garlic and onion, fennel pollen and red pepper, toss, then place on a baking sheet lined with foil and parchment
Step 5
Roast 20 to 25 minutes
Step 6
Listicle: Rachael Ray 3-Quart Covered Saucier Heat a pan with EVOO, 2 turns of the pan, and melt butter into it over medium to medium-high heat
Step 7
Add garlic and stir 1 to 2 minutes, add tomatoes and basil and season the sauce with salt
Step 8
Simmer sauce 20 to 25 minutes to allow the tomatoes to break down
Step 9
Combine the honey and hot pepper paste in a squeeze bottle
Step 10
Add a layer of sauce to the bottom of a baking dish
Step 11
Arrange a single layer of eggplant and top with a little sauce, mozzarella and Parm, then more eggplant, more sauce, and more Parm
Step 12
Add remaining eggplant, sauce, mozzarella and Parm, bake until brown and bubbly, then garnish with hot honey and parsley