Sicilian Eggplant Parmesan

Name: Sicilian Eggplant Parmesan
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 eggplants - rinsed, sliced 1/2-inch thick; 1 cup marinara tomato sauce; 1/3 cup grated pecorino cheese; extra virgin olive oil- to drizzle (about 1/2 tsp.) over each stack; fresh basil

2sistersrecipes.com

Your recipes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 4

Author : 2 sisters recipes

Ingredients

Remove All · Remove Spices · Remove Staples

3 eggplants - rinsed, sliced 1/2-inch thick1 cup marinara tomato sauce1/3 cup grated pecorino cheeseextra virgin olive oil- to drizzle (about 1/2 tsp.) over each stackfresh basil

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat your oven to 400F degrees, (200C). Rinse the eggplants. Then, one at a time and cut off the tops, discard them. Next, slice them, about 1/2-inch thick.

Step 2

Place eggplant slices onto your baking sheet (lined with parchment paper, for easy cleanup). You can slightly overlap the slices since they will slightly shrink in size while roasting.

Step 3

Roast them in the oven, with nothing on them, for about 15 to 20 minutes, until golden brown. Remove from the oven, turn each one over to the other side, and return them to the oven for an additional roasting of 15 to 20 minutes.

Step 4

Grab a large baking dish, place the first roasted eggplant on the bottom, and fit as many as possible (depending on how large your baking dish is).