Baked Eggplant Parmesan

Ingredients

• 1.5-2 pounds 1 large or 2 small whole eggplant (unpeeled, halved lengthwise, and sliced 1/4 to 1/3-inch thick)
• 1/3 cup Extra Virgin Olive Oil
• 1 tsp dried oregano
• 1 tsp Kosher salt (divided: 1/2 tsp for eggplant, 1/2 tsp for breadcrumb topping)
• 3/4 tsp freshly ground black pepper
• 2 cups marinara sauce (such as Rao's, or make your own in advance)
• 1/4 cup fresh basil leaves (julienned)
• 1/2 lb fresh buffalo mozzarella (thinly sliced)
• 4 oz goat cheese
• 1/2 cup freshly grated Italian Parmesan cheese
• 1 and 1/3 cups fresh breadcrumbs (made from a Country-style loaf or use plain store bought breadcrumbs)
• 2 whole whole garlic cloves (minced)
• 1/4 cup fresh basil or parsley leaves (chopped)
• 3 tbsp Extra Virgin Olive Oil (for the topping)

Instructions

1. 1

   Preheat the oven to 425°F.

2. 2

   Lay the eggplant in one layer on two sheet pans and quickly brush both sides with olive oil, using all the oil. Don't worry about getting it even. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1/2 teaspoon salt and 3/4 teaspoon pepper. Bake for 10 minutes.

3. 3

   In an 8x11 casserole dish, spread roughly 1/2 of the marinara sauce. Arrange half of the eggplant on top layer. Scatter half the basil, half of the mozzarella, half of the goat cheese, and half of the Parmesan on top. Repeat again, starting with the rest of the marinara and ending with the Parmesan, making sure each layer is evenly distributed.

4. 4

   Place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the olive oil and 1/2 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.

5. 5

   Bake for 25 minutes, until bubbling and golden brown. Allow to sit at room temperature for 5 minutes before serving.

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