My Three Seasons
Roasted Eggplant Parmesan
with garlic butter breadcrumbs
Roast the eggplant
Preheat oven to 450F. Place sliced eggplant on tray and drizzle with olive oil. Season with salt. Bake 25-30 minutes, flipping halfway through.
Add ¼ cup of oil, sliced garlic, basil sprigs and red pepper to a medium sized sauce pan. Turn heat to medium.
Add canned tomatoes
Once garlic comes to a sizzle, add tomatoes and season. Bring to a simmer and cook for 25-30 minutes or until sauce thickens and deepens in flavor.
Add oil, butter, garlic and anchovies to a large pan. Turn heat to medium.
Toast and flavor breadcrumbs
Add breadcrumbs to pan and toast 5-7 minutes. Stir in lemon zest and parsley.
Click below for the full recipe and helpful tips!