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- Level
- medium
- Prep Time
- 20 mins
- Total Time
- 1 h 36 m
- Serves
- 6-8
Ingredients
- 2
- medium eggplants
- 1
- jar Panache or Compliments Marinara Sauce
- 650 mL
- 1
- can chopped tomatoes
- 400 mL
- 5 tbsp
- Compliments Extra-Virgin Olive Oil, divided
- 75 mL
- 2 tsp
- granulated sugar
- 10 mL
- 2 ½ cups
- shredded Compliments Mozzarella
- 600 mL
- 2
- sprigs basil, leaves removed, and torn
- 2
- cloves garlic, minced
- ¾ tsp
- Compliments Dried Oregano
- 3.75 mL
- ½ tsp
- salt, divided
- 2.5 mL
- ½ tsp
- freshly ground pepper
- 2.5 mL
- For parmesan topping:
- ¾ cup
- finely grated Panache Parmigiano Reggiano
- 180 mL
- ½ cup
- panko breadcrumbs
- 120 mL
- Pinch of salt
- 4 tsp
- Compliments Extra-Virgin Olive Oil
- 20 mL
Directions
Step 1
Preheat the oven to 180°C (375°F).
Step 2
Cut eggplants into ½-inch thick slices crosswise, stopping ¼-inch from the bottom to prevent eggplant from falling apart.
Step 3
Stir together marinara sauce, chopped tomatoes, 2 tbsp olive oil and sugar in a 13 x 9-inch baking dish. Arrange the eggplants on top; place on a baking sheet.
Step 4
In a bowl, toss mozzarella, basil, garlic, oregano, ½ tsp each salt and pepper to combine. Brush the remaining 3 tbsp olive oil between each slice and on top of the eggplant; divide the mozzarella mixture and fill inside each eggplant slice.
Step 5
Cover with foil and bake until eggplant is very tender, about 60 minutes.
Step 6
In a small bowl, combine the parmesan and panko breadcrumbs, sprinkle with salt. Remove eggplant from the oven and top with the breadcrumb mixture; sprinkle over eggplant and return to the oven.
Step 7
Bake, uncovered, until topping is crispy and browned, 15 to 20 minutes. Serve with crusty bread for dipping into the sauce.
Tip
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