Unfussy Eggplant Parmesan from Skillet and Sheet Pans: Summertime Suppers Cooking Class at Red Stick Spice Co. in Baton Rouge.
Unfussy Eggplant Parmesan
¼ cup Basil Extra Virgin Olive Oil
1 tsp salt
2 tsp Tuscan Blend
2 medium globe eggplant
1 cup D’agostino marinara sauce or a jarred marinara
1 cup bread cubes
½ cup fresh mozzarella cheese
4 Tbl grated parmesan cheese
Pre-heat oven to 400 degrees
Cut the eggplant in half lengthwise, now cut a diagonal l crosshatch pattern in each about ½ inch deep. ¾ -inch diamonds.
Line a rimmed sheet pan with parchment. Place the eggplant halves on top, cut side facing up. Drizzle with Basil Extra Virgin Olive Oil and sprinkle with the blend and salt. Rub the oil and seasoning into the eggplant with your hands. Roast for about 30 minutes or until tender.
During the last couple of minutes, add the bread cubes to the sheet pan to toast a little. Pull from the oven and raise the temperature to 475 degrees. Mix the mozzarella and the parmesan cheese in a small bowl to combine. Top each eggplant with a few Tbl of marinara sauce spreading evenly with a spoon. Now top each with a quarter of the cheese. Then each with bread cubes. Finish with remaining cheese Put back in oven for 5 minutes or until cheese is bubbly and browned. Let cool before serving.