Fresh Eggplant Parmesan
This is a fresher version of the red-sauce classic.
Ingredients
2 medium sized eggplant
3 medium sized slicing tomatoes
1/2 cup mayo
1 cup breadcrumbs
2 balls fresh mozzarella
5 sprigs basil
Method
- Heat the oven to 375 F
- Slice the eggplant into 1/4" thick rounds
- Brush each side with the mayo and press into the breadcrumbs to coat
- Transfer to a baking dish and bake until the eggplant is cooked through and crispy
- Slice the tomatoes and fresh mozzarella
- Layer the cooked eggplant with the tomato and mozzarella
- Sprinkle with salt and drizzle with olive oil
- Garnish with the basil leaves and serve
