Baked Eggplant Parmesan with Marinara Sauce (Melanzane alla Parmigiana)

Time to cook

45 minutes

Servings

Serves 4

Ingredients

• 2 large eggplants, sliced into 1/2 inch rounds
• 2 tbsp olive oil
• 15 oz jar of Ceriello Homemade Basil Sauce
• 16 tbsp of parmesan, finely grated
• Salt and pepper to taste

Method

• Preheat the oven to 370°F.
• On a large baking sheet, spread the eggplant slices out evenly. They can touch but should not overlap. Brush with the olive oil and season lightly with salt.
• Bake for around 30 minutes, until the flesh is soft and the eggplant is lightly browned. Remove from the oven, keeping the oven on.
• Use a medium-sized, deep-sided oven-proof dish to layer the eggplant. Start with a layer of eggplant, then spoon over some of the Ceriello Homemade Basil Sauce and sprinkle with parmesan. Repeat until all the eggplant is used, finishing with sauce on top if you have extra.
• Sprinkle the parmesan evenly over the top.
• Return to the oven and bake for around 15 minutes, until the sauce is bubbling.
• Serve with crusty garlic bread.