Oven Baked Eggplant Parmesan

1

Heat the oven to 450ºF.

2

Slice the eggplants into ¾” slabs. Spread the slabs out onto a large rimmed baking sheet. Drizzle with half the oil and season well with salt and pepper. Make sure they are well coated on both sides, then place in the oven to cook for 25-30 min.

3

Heat a skillet over medium heat and add the remaining oil. Toss the bread crumbs and walnuts in the warmed oil. Cook until brown and toasted, stirring continuously to prevent burning.

4

Once the eggplant is crispy, remove from it from the oven. Reduce the oven temperature to 425ºF.

5

Spread out a layer of sauce into a 10 ½” x 7 ½” baking dish. Using half the ingredients, start with a layer of eggplant slices, sprinkle with parmesan cheese, add the basil, then sprinkle with the toasted breadcrumb walnut mixture, finally top it off with torn pieces of mozzarella. Repeat this process once more with the remaining ingredients. Top with a sprinkle of parmesan and some fresh ground black pepper.

6

Place in the oven to bake until the top is golden brown and bubbly, about 18-20 min.

7

Serve warm, topped with additional fresh basil.