This is my host mom Wilma’s recipe for Eggplant Parm, but I bake the eggplant and she grills it.

2 eggplants, sliced lengthwise 1/2″ thick

4 cups marinara sauce (recipe here)

1-8 0z. ball fresh mozzarella, grated

1 cup Parmigiano Reggiano, grated

16 leaves fresh basil, chiffonade

4 tbsp. olive oil

Preheat oven to 450 degrees F.

Pour 2 tbsp. olive oil onto a large baking sheet and spread evenly. Lay the eggplant slices down in one layer. Bake for 10-15 minutes, or until eggplant starts to brown. Remove from baking sheet and set aside.

Lower oven temperature to 375 degrees F. Place the remaining 2 tbsp. olive oil and 1/2 cup of sauce in a 9×13 baking dish. Lay down a single layer of eggplant. Top with 1 cup of sauce, 1/4 cup of Parmigiano Reggiano, 1/4 cup of mozzarella, and 1/4 of the basil. Repeat for 4 layers. Top the last layer of eggplant with 1 cup of sauce along with the 2 cheeses and basil. Bake for 20-25 minutes or until sauce is bubbly and cheese is browned.

Yields 4 servings