Slice your eggplants into thin rounds (about 1/4 inch thick). Sprinkle with salt and let them sit for 20 minutes to remove moisture. Top with more mozzarella cheese, then bake at 375°F (190°C) for 30 ...
Smothered in a sweet and spicy basil sauce, each bite was drippy, greasy and balanced. Fresh eggplant and mushroom added texture to the dish, and sautéed onions tasted delicious between tender bits ...