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Super Easy & Super Delicious!
- 3 Medium Eggplants (Cut Into 1/4 Inch Slices)
- 1/4 Cup Olive Oil
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 2 Cups Marinara Sauce
- 1 Cup Ricotta Cheese
- 8 Ounces Fresh Mozzarella Cheese (Cut Into 1/8 Inch Slices)
- Preheat oven to broil.
- Grease 9x13 inch baking dish. Set aside.
- Line baking sheet with parchment paper or aluminum foil. Brush 2 tablespoons olive oil onto eggplant and arrange half eggplant onto prepared baking sheet. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper. Place in oven and broil 2 minutes. Turn eggplant, brush with olive oil and broil an additional 2 minutes until eggplant is tender. Remove and set aside. Repeat with remaining eggplant.
- Turn broiler off. Preheat oven to 450 degrees.
- Spread 1/2 cup marinara sauce into baking dish. Place 1/2 of the cooked eggplant on top of sauce. Spread another 1/2 cup sauce over eggplant. Spread 1/2 cup ricotta and 1/2 of the mozzarella. Repeat to create another layer. Place in oven and bake 15 minutes. Remove and turn broiler back on. Broil 3 minutes until edges are bubbling.
- Remove from oven and serve warm.
- Serves 8
- Prep Time: 30 Minutes Cook Time: 18 Minutes Total Time: 48 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
