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2 large eggplants
2 cups ricotta cheese
1 handful chopped fresh Italian parsley
1 tablespoon dried Italian herbs
1 cup shredded mozzarella cheese (divided)
1/4 cup grated Parmesan cheese
1 egg
Zest of 1 lemon
Olive oil
Salt and pepper to taste
1 1/2 cups Napolitana tomato marinara sauce
Instructions: Preheat your oven to 350°F (180°C).
Wash the eggplants and trim the tops and bottoms. Cut them lengthwise into slices about 1/4 inch thick.
Line a baking sheet with parchment paper and arrange the eggplant slices on it.
Drizzle or brush a little olive oil over each eggplant slice. Sprinkle with dried Italian herbs.
Bake the eggplant slices for about 20 minutes or until golden brown.
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