EGGPLANT PARMIGIANA
4 to 6 servings
Prepare or have ready:
- Fried Eggplant
- 3 cups tomato sauce, store-bought or homemade
Position a rack in the upper third of the oven. Preheat the oven to 425°F.
Coat a 13 × 9-inch baking dish with half of the tomato sauce. Arrange the fried eggplant slices in a single layer, or slightly overlapping if necessary, in the dish. Top with the remaining tomato sauce and:
- 2 teaspoons dried oregano
- ¼ teaspoon black pepper
Combine and sprinkle over the eggplant:
- 1½ cups shredded mozzarella (6 ounces)
- ⅔ cup grated Parmesan (about 2½ ounces)
Sprinkle over the top:
- 2 teaspoons chopped parsley
Bake until the cheese is melted and bubbling, about 15 minutes. Serve at once.