Tip: Eggplant absorbs olive oil like a sponge, so be careful not to soak the slices.
Ingredients:
Eggplant
Olive oil
Fresh mozzarella (one slice for each slice of eggplant)
Shredded Parmesan
Tomato Marinara (additional herbs and spices such as oregano, basil, thyme, black pepper, garlic powder can be added to pre-made marinara)
Fresh Basil or Thyme (optional)
Option 1:
Chop the ends off of a fresh eggplant and slice eggplant length-wise into thin, pliable strips. Wrap a thick slice of mozzarella using two slices of eggplant so that all sides of the cheese are covered. Place down into the pan so that the slices of eggplant do not fall open. Repeat this process with other slices of mozzarella, then eggplant with olive oil and cover generously with marinara. Go to Final Step.
Option 2:
Chop the ends off of a fresh eggplant and cut into circular slices about ½ inch thick. Place slices in a baking dish, brush them with olive oil, and cover generously with marinara. Go to Final Step.
Final step:
Bake at 400 degrees Fahrenheit until eggplant is very tender (about 25-30 minutes). Place a slice of mozzarella on top of each slice of eggplant. Add a generous helping of Parmesan cheese and return to oven until cheese is melted. Garnish with fresh basil or thyme.