Eggplant Parmesan

This recipe is based on something my mom used to make for me all the time as a kid. Every time I take a bite, it takes me right back to my childhood home standing around in the kitchen staring at the oven waiting for it to be ready. Amazing how something so delicious can be so good for you!

Ingredients:

• 2 large eggplants

• Olive Oil

• Salt and freshly ground black pepper, to taste

• 1 tsp dried oregano

• 1 cup tomato basil pizza sauce

• 3 medium cloves garlic, minced

• 1/2 cup thinly sliced ribbons of fresh basil (loosely packed)

• Parmesan*

• Shredded mozzarella cheese

Instructions:

1. Preheat oven to 400°F.

2. Slice the eggplant lengthwise in half

3. Cut cross-hatch slits across the white of the eggplant. Make sure not to cut through to the other side.

4. Coat both sides of the eggplants with olive oil. Season with salt, pepper, and oregano.

5. Place the eggplant, cross-hatched side-down, on a non-stick aluminum foil covered cookie sheet. Bake until soft, about 20 minutes.

6. Remove the eggplant from the oven, and flip over. Layer with even parts pizza sauce, garlic, and basil.

7. Top each with a generous sprinkling of Parmesan and mozzarella cheese. As much as your heart desires.

8. Bake until eggplant is soft and cheese is brown and bubbly, about 20 minutes more. If cheese reaches desired appearance and eggplant needs more time to cook, cover with foil and bake until done.

*Use a Microplane grater to get the best texture and distribution of Parmesan.