Cheesy eggplant parmesan casserole baked to perfection with rich tomato sauce.
2 eggplants
2 cups tomato sauce
2 cups mozzarella cheese
1/2 cup parmesan cheese
2 tablespoons olive oil
Salt and pepper
Italian herbs
1. Slice eggplant
2. Salt and rest
3. Pat dry
4. Cook slices lightly
5. Layer sauce and eggplant
6. Add cheese
7. Repeat layers
8. Bake until golden
9. Serve warm
Salt eggplant for best texture
Use fresh cheese
Avoid too much sauce
Find it online: https://www.broodrecipes.com/eggplant-parmesan-casserole/