Sweet Roasted Eggplant Parm
Extra-virgin olive oil
2 large organic eggplant, about 2 pounds
Sea salt and freshly ground black pepper
1 jar of Nonna’s Sweet Veggie Sauce
1 lb fresh (unsalted) mozzarella, sliced
1/2 cup freshly grated Parmigiano-Reggiano
7-8 cloves of garlic (with skin)
Fresh basil leaves for garnish
Preheat the oven to 450º F
Oil a sheet pan
Slice each eggplant into 6 pieces (12 total) about 1 1/2 inches thick. Lightly season each eggplant disk with sea salt and black pepper and place on the sheet pan. Bake the eggplant at 450º F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplant from the oven. Remove the eggplant slices from the baking sheet and set aside to cool.
Lower the oven temperature to 350º F. In another medium sized sheet pan, line with parchment paper, place the 4 largest eggplant slices evenly spaced apart. Over each slice, spread about a 1/4 cup of Nonna’s Sweet Veggie sauce. Place one slice of mozzarella over each slice and sprinkle with 1 teaspoon grated Parmigiano Reggiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, mozzarella and grated cheese. Repeat the layering again until all the ingredients are used up.
Lightly smash the garlic cloves and place around the medallions. Bake uncovered until the cheese melts and the tops turn light brown, about 20 minutes. Garnish with fresh basil leaves. Serve.