Ingredients:

  • 2 large (1.5 lbs / 680g) eggplants, sliced into 1/2-inch rounds
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 2 cups (480ml) marinara sauce
  • 1.5 cups (170g) shredded mozzarella cheese
  • ½ cup (50g) freshly grated Parmesan cheese
  • 2 tbsp (8g) fresh basil leaves, torn

Instructions:

  1. Slice the eggplant into uniform rounds. Place them in a colander, sprinkle with salt, and let them sit for 15 minutes to draw out moisture.
  2. Pat the eggplant slices thoroughly dry with paper towels to remove excess moisture.
  3. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  4. Arrange the eggplant slices in a single layer on the pan.
  5. Drizzle with olive oil and sprinkle evenly with garlic powder and black pepper.
  6. Bake for 15 minutes, flip each slice, and bake for another 10–15 minutes until edges are mahogany-colored and centers are tender.
  7. Lower the oven temperature to 375°F (190°C).
  8. Spoon 2 tablespoons of marinara sauce onto the center of each slice.
  9. Top each slice with shredded mozzarella and a dusting of Parmesan cheese.
  10. Return to the oven for 5–8 minutes, or until the cheese is bubbling and showing charred brown spots.
  11. Garnish with torn fresh basil immediately after removing from the oven.