Roasted Eggplant Parmesan

 2 1/2 lbs eggplant (2-3), cut into half moons

olive oil

salt and pepper

oregano

Jar of marinara sauce

1/2 cup fresh basil, julianed

1 lb buffalo sliced mozzarella cheese, cut into thick slices

8 oz garlic and herb flavored goat cheese

1 1/2 cups Parmesan cheese, grated

1 1/3 cups plain bread crumbs, panko or 2 slices of bread (chopped in food processor) 

1/4 cup fresh basil, chopped

4 cloves garlic, minced

1/4 cup olive oil

1 tsp salt

 

To make breadcrumbs:

2 slices of bread (1 ), or panko, or plain breadcrumbs

1/4 cup basil

4 cloves garlic

1/4 cup olive oil

1 tsp salt

Combine together

 

1. Cut the eggplant into half moons.  Will fill up about 3 pans.  Brush olive oil, salt and pepper, oregano on both sides and roast in a 400 degree oven for 10 minutes.  Turn over and roast for another 10 minutes until eggplants slices are tender. 

2.  Layer a casserole dish with 1/3 of each: starting with marinara sauce, roasted eggplant,  basil (save some for the breadcrumbs), mozzarella cheese, goat cheese, Parmesan cheese. Layer 3 times ending with Parmesan cheese.  Add bread crumbs on top.

3.  Bake in oven for 40-50 minutes