[RECIPE BELOW] Eggplant Parmesan

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[RECIPE]

1.) First we will chop the stem off of our washed and scrubbed eggplants and slice them top to bottom (you can also do this recipe with sliced circles of eggplant as well and just stack the mozzarella/tomato/basil filling)

2.) Once we have our large slices or circles cut we will dress them with olive oil and season them with seasoned salt (you can feel free to use whatever seasoning you’d like)

3.) Heat up an oiled pan to medium high heat and sauté your egg plant slices until they are flexible (2-3 minutes on each side)

4.) Next well plate two slice crisscross on one top of the other and add a slice of fresh mozzarella cheese, a slice of tomato, and finally one to two basil leaves. Fold the eggplant slice over the filling and set aside

5.) Add spaghetti sauce to the bottom of large baking dish and add in your eggplant patties. Add sauce on each pattie along with a handful of shredded mozzarella, and shredded Parmesan

6.) Add your baking dish to the oven for 15-20mins at 350. For more of a crispy browning on top broil your parm for a couple of minutes (keep an eye on it so it doesn’t get too crispy)

7.) Garnish with a basil leaf or two and ENJOY!