Roasted Eggplant Parmesan

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Roast the eggplant 01 Preheat oven to 450F. Place sliced eggplant on tray and drizzle with olive oil. Season with salt. Bake 25-30 minutes, flipping halfway through.

Start sauce 02 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 03 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.

Start breadcrumbs 04 Add oil, butter, garlic and anchovies to a large pan. Turn heat to medium.

Toast and flavor breadcrumbs 05 Add breadcrumbs to pan and toast 5-7 minutes. Stir in lemon zest and parsley.

Layer and bake 06 Layer half the sauce, eggplant, breadcrumbs, parmesan and mozzarella. Repeat. Bake.

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