Baked Eggplant Parmesan

INGREDIENTS:

• 2 large eggplants, sliced into thick rounds

• 3 cups rich tomato sauce

• 2 cups shredded mozzarella cheese

• 1 cup grated parmesan cheese

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and black pepper to taste

• Fresh parsley or basil leaves for garnish

INSTRUCTIONS:

PREPARE THE EGGPLANT

Slice eggplants into thick rounds, season lightly with salt, and let them rest to release moisture. Pat dry and brush with olive oil.

ROAST UNTIL GOLDEN

Roast eggplant slices until soft, caramelized, and lightly golden on the edges for deep flavor.

BUILD THE CASSEROLE

In a baking dish, spread a layer of tomato sauce, then add roasted eggplant, garlic, oregano, basil, salt, and pepper. Repeat layers and finish with a generous topping of mozzarella and parmesan.

BAKE TO PERFECTION

Bake at 190°C (375°F) until the cheese is fully melted, golden, and bubbling with rich tomato sauce underneath.

SERVE

Let it rest a few minutes, then garnish with fresh herbs and serve hot and cheesy.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4

DRESSING / FINISHING TIP:

A drizzle of garlic olive oil or basil-infused oil adds a glossy restaurant-style finish and deep aroma.