slice eggplant, place slices on parchement, brush
with olive oil and salt lightly. Bake in 425 oven
for 20-25 min. Turn oven down to 350. Spread
sauce in bottom of dish, add layer of eggplant,
add layer of sauce and mozzarella, repeat, top
with pecorino cheese.
Cover with foil, bake 30 minutes. Remove foil,
bake additional 20-30 minutes until brown and
bubbly. Cool for 30 minutes and serve. (I didn't
wait that long).
Serving
Suggestions
serve with pasta
Originally Submitted
9/13/2021
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You can add this Non breaded eggplant parm recipe to your own private DesktopCookbook.
