Laura’s Sicillian Eggplant

So here Laura’s delicious creation…

Sicilian Eggplant 
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!

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4 Responses to Laura’s Sicillian Eggplant

  1. Pingback: Eggplant Challenge August 15th! « The Kitchen Link

  2. Meghann says:

    Laura — I made this tonight with the eggplant left over from our creation. It is so delicious!!

    • Sarah says:

      Right there… That’s what I am sayin’. This makes me very happy.

      • Meghann says:

        Oh and I forgot to mention – I threw in a layer of fresh spinach because I had a lot of extra this week – it was delicious! I didn’t have quite enough eggplant leftover to use in this dish so that helped compensate and tasted great.

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