Spread 1/2 cup of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tablespoons of the parmesan. Tear one-third of the basil leaves over the cheese.

TIP #1: Always end the last layer with sauce then cheese. TIP #2: Set aside some sauce for serving at the table.Some like a lot of sauce and some don’t, so it’s good to have it available. TIP ...

Raise heat to 500F, remove aluminum foil cover and bake for another 5 mins. Turn off oven and let tray eggplant stacks rest ...

Add the parmesan, taste for seasoning ... Alternatively, place the eggplant slices in a single layer on baking trays, drizzle generously with olive oil and bake at 180˚C for 30 minutes or ...

Food Stylist: Rebecca Jurkevich. In a greased baking pan, layer the baked eggplant, followed by half of the mozzarella and half of the Parmesan, and then basil leaves. Top with another layer of ...