Eggplant On The Hill Recipe
Breaded eggplant, mozzarella, tomato, arugula, shaved Parmigiano-Reggiano, balsamic reduction
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat dry with a paper towel.
- 2
Bread the Eggplant
Preheat the oven to 375°F (190°C). Dip each eggplant slice in olive oil, then coat with bread crumbs. Place on a baking sheet lined with parchment paper.
- 3
Bake the Eggplant
Bake the breaded eggplant slices in the preheated oven for about 25-30 minutes, flipping halfway through, until golden brown.
- 4
Assemble the Dish
In a baking dish, layer the baked eggplant slices, spreading tomato sauce and mozzarella cheese between layers. Top with remaining mozzarella.
- 5
Melt the Cheese
Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- 6
Serve
Remove from the oven, and top with fresh arugula and shaved Parmigiano-Reggiano. Drizzle with balsamic reduction before serving.
