Measurements

• 2 medium eggplants
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cups tomato sauce
• 1/4 cup fresh basil leaves

Preparation Method

• Preheat oven to 375°F (190°C).
• Slice eggplants into 1/4-inch rounds.
• Sprinkle slices with salt and let sit for 20 minutes to draw out moisture.
• Pat dry with paper towels.
• Brush eggplant slices with olive oil and season with black pepper.
• Dredge slices in breadcrumbs, pressing to adhere.
• Arrange slices on a baking sheet.
• Bake for 20 minutes, flipping halfway through, until golden.
• Spread 1/2 cup tomato sauce in a baking dish.
• Layer half of the eggplant slices over sauce.
• Sprinkle with half of the Parmesan and mozzarella cheeses.
• Add another 1/2 cup tomato sauce.
• Repeat layers with remaining eggplant, cheeses, and sauce.
• Top with remaining mozzarella.
• Bake for 25-30 minutes until cheese is bubbly and golden.
• Garnish with fresh basil before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.