Instructions

• Cut the eggplant into ¼ inch thick rounds. Sprinkle both sides of slices with salt and set on a rack set over a baking sheet for 30 mins. Move the eggplant to a layer of paper towels. Use a second layer of paper towels to press onto the eggplant to remove moisture. Discard any liquid or salt in the baking sheet.
• Preheat oven to 400°F. Set two sheet pans in the oven.
• Place the beaten eggs into a shallow bowl or pie dish. Place the bread crumbs and parmesan in a shallow bowl or pie dish – use a fork to combine.
• In a gallon-sized Ziploc bag, add in the flour, Spaghettata Blend and ground black pepper. Shake to combine. Working with a slice or two at a time, shake the eggplant slices in the flour mixture. Shake the excess back into the bag. Set aside and you work through all the eggplant.
• Dredge the floured eggplant slices in the egg then into the bread crumb/parm mixture. Set on a piece of parchment as you work through the slices.
• Carefully remove the sheet pans from the oven. Drizzle Pesto Extra Virgin Olive Oil into the hot pans. Place the slices of breaded eggplant into the hot pans. Roast for 15 minutes. Remove from oven. Turn eggplant and rotate pans when placing back into the oven. Roast for an additional 15 mins or until the exterior is golden brown. Remove from oven and set aside. Lower oven temp to 350°F.
• Assemble the casserole by spooning 1 cup tomato sauce in the bottom of a 9X13 dish. Shingle half of the pieces of eggplant onto the sauce. Spoon 1 cup sauce over the eggplant in the dish. Sprinkle with 1/2 of the mozzarella. Repeat layering with 1 cup sauce, shingled eggplant, the last of the sauce and the other half of the mozzarella. Return to the oven and bake until the sauce is bubbling – about 15 mins. Top with the parmesan and bake for an additional 5 mins. Garnish with fresh basil and serve.