Stuffed Eggplant Parm Recipe

Slice the eggplants into 1/2-inch thick rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

Preheat the oven to 400°F (200°C). Brush the eggplant slices with olive oil and roast on a baking sheet for 25-30 minutes, flipping halfway through, until golden brown.

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant.

Stir in crushed tomatoes, oregano, basil, salt, and sugar. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.

In a bowl, combine ricotta cheese, Parmesan cheese, egg, fresh basil, salt, and black pepper. Mix until well combined.

In a baking dish, spread a layer of red sauce at the bottom. Layer half of the roasted eggplant slices, followed by half of the ricotta blend, and a layer of mozzarella.

Repeat with another layer of eggplant, ricotta, and top with remaining red sauce and mozzarella.

Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.

While the eggplant is baking, mix softened butter with minced garlic and parsley.

Spread the garlic butter on sliced French bread and place on a baking sheet. Bake alongside the eggplant for 10-12 minutes until golden.

Allow the stuffed eggplant parm to cool for a few minutes before slicing. Serve hot with garlic bread and garnish with fresh basil leaves if desired.