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<\/a><\/p>\n1 eggplant (1 1\/4 pounds total), sliced crosswise 1\/3-inch thick (12 slices total) Coarse salt
\n4 tablespoon olive oil, divided
\n1\/2 cup fine breadcrumbs
\n1\/4 cup freshly grated Parmesan — I use Romano cheese
\nFresh ground black pepper
\n1 1\/2 teaspoons fresh oregano, finely chopped
\n2 tablespoons fresh basil, chopped<\/p>\n
1 1\/2 cups Basic Italian Tomato Sauce
\n1 pound fresh mozzarella, halved lengthwise and sliced crosswise 1\/4-inch thick (12 slices total)
\nExtra-virgin olive oil to drizzle Parmesan for garnish<\/p>\n
Preheat grill pan over medium-high heat. Preheat oven to 375 degrees, with oven rack in center position.<\/p>\n
Brush eggplant slices with 3 tablespoons olive oil and season with salt. Grill 8-10 minutes, flipping once, until charred and soft.<\/p>\n
hint<\/strong>–put on gas grill, so much easier and less messy!!<\/p>\n In a medium bowl combine breadcrumbs, Parmesan, pepper, herbs, and remaining tablespoon olive oil.<\/p>\n Place 4 slices grilled eggplant on parchment-lined baking sheet. Top with 2 tablespoons tomato sauce, 1 tablespoon breadcrumbs, and slices of mozzarella. Repeat with two more layers. Drizzle with olive oil. \u00a0I found that stacks of four layers fell over in the over despite skewers.<\/p>\n Bake in oven for 20 minutes. Serve with a garnish of olive oil and Parmesan cheese. Ready in half the time it takes to make traditional eggplant Parmesan, this inventive version is stacked with fresh herbs and melted-cheese goodness. Yields 4 servings 1 eggplant (1 1\/4 pounds total), sliced crosswise 1\/3-inch thick (12 slices total) Coarse … Continue reading
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