Serving: 4
-Ingredient-
1 Egg plant (Big)
4 Thick slices Fresh mozzarrella
1/2 Cup parmesano reggiano
2 Cups tomato sauce
1/3 Cup bread crumb
basil
parsley
4 Tbsp extra virgin olive oil
-Method-
1. Slice an eggplant 1 inch think and cook for 45 minute at 375F.
2. Pour tomato sauce on the cooked eggplant and add thick slice of fresh mazzarella. layer a cooked eggplant, add tomato sauce, grated parmesano reggiano and bread crumbs.
3. Sprinkle fresh basil and parsley and extra virgin olive oil
4 cook for 10 minutes at 375F.
