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| If you like eggplant, you will really like this recipe. I was going to make classic eggplant parmesan but came across this recipe and I am so glad I found it. |
Slice and eggplant into 1/2 inch rounds. Sprinkle them with kosher salt and let them sit on paper towels for 30 minutes. Meanwhile, make the sauce. I, of course, forgot to take a photo of this step. Cook 3 cloves of diced garlic in a bit of oil in a sauce pan. Add 1 large can of diced tomatoes, 1 tablespoon of sugar and 1 tablespoon of Italian seasoning. Stir and cook over medium heat until the sauce starts to thicken. Add S&P to taste. Pat the moisture off of the eggplant, brush with a bit of olive oil, and bake them at 350 degrees for 25 minutes.
Remove the eggplant from the oven and sprinkle the slices with Italian seasoning. Spread some sauce on each slice.
Top the sauce with some shredded fresh basil. Add shredded mozzarella and provolone cheese. The better the quality of your cheese, the better the end result.
I added a bit of shredded pepperoni too. Place these under your broiler until the cheese bubbles and begins to turn golden.
