So here Laura’s delicious creation…
1 medium eggplant
olive oil (about 2 cups)
Italian seasoned breadcrumbs (about 2 cups)
1 jar of marinara sauce (or homemade if you are so inclined)
handful of fresh basil leaves
1 cup of freshly grated Parmesan cheese
Heat oven to 350 degrees.
Peel the eggplant and cut into disks 1/4 inch thick.
Soak each disk in olive oil (make sure to drip off excess) and then cover with breadcrumbs.
Place each breadcrumbed disk on a baking sheet.
Bake disks in the oven for 20 minutes.
When disks are finished baking, layer them in a baking dish (I use an oval Corningware dish about 12in. long and 8in. wide).
Lay about 4 or 5 disks in each layer and cover each layer with marinara sauce, cheese and basil (as though making a lasagna).
Bake for 20 more minutes or until bubbly.
Serve to hungry volunteers and enjoy!