Jonathan Harrison’s End of Summer Eggplant Parmesan
2 large eggplants sliced in 1/2 in rounds
1 jar of tomato sauce
1 jar capers
3 cups toasted bread crumbs
4 cups shredded mozzarella
Preheat oven to 425F
Place sliced eggplant on a sheet tray and season with salt, pepper and olive oil. Roast for 20-25 minutes.
Lower oven to 375F
Layer sauce, then eggplant, then capers, then cheese, then bread crumbs and repeat in casserole dish until full.
Bake for 45 minutes to one hour until heated through and cheese is melted. Serve with long pasta.
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