About the Recipe
One of our oldest family recipes! This has been lovingly passed down through the generations (along with the Abundant Garden marinara recipe!) and it's a staple meal in our family. Perfect for a cold winter's day.
*A note about the eggplants: they will suck up a lot of oil during the skillet phase. Be aware of how much oil you are using as it may seem like you haven't used much, but have actually used quite a bit! There is a bit of a learning curve to this. We recommend using a basting brush and lightly brushing the eggplant slices with the olive oil. We find that that helps us from overusing oil.
2 medium Eggplants, cut into 1/2" slices
1 jar Abundant Garden marinara
2 cups Parmesan Cheese, shredded
1 cup Mozzarella Cheese, shredded
Salt and pepper to taste
Preheat your oven to 350°F. Wash and slice the eggplants into 1/2 inch slices, leaving the skin on.
In a skillet, or on a griddle, fry the eggplant slices in olive oil until softened and browned on both sides.
In an oven safe baking tray, place a layer of the cooked eggplant slices. Sprinkle liberally with salt and pepper. Spread over a thin layer of parmesan cheese over the eggplant. Add a layer of the Abundant Garden marinara sace to cover the cheese and eggplants. Repeat until baking tray is full. The last layer should be the marinara sauce.
Bake in your preheated oven for 1 hour. After an hour, remove tray from oven, spread the mozarella evenly over the top of the dish and place back in the over to melt cheese, about 10-15 minutes.
Serve hot on its own or over pasta and with a side of our Industrial Strength Garlic Bread.