INGREDIENTS
- 2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4- to 1/3-inch thick
- 3/4 cup good olive oil
- 1 tablespoon dried oregano
- Kosher salt and freshly ground black pepper
- 1 (24-ounce) jar marinara sauce, such as Rao’s
- 1/2 cup julienned fresh basil leaves
- 1 pound fresh buffalo mozzarella, thinly sliced
- 8 ounces garlic and herb goat cheese, such as Montrachet
- 1 1/2 cups freshly grated Italian Parmesan cheese
FOR THE TOPPING:
- 1 1/3 cups fresh bread crumbs from a country loaf
- 4 garlic cloves, minced
- 1/4 cup chopped fresh basil or parsley leaves
- 1/4 cup good olive oil
INSTRUCTIONS
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