Ingredients
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2 medium eggplants, sliced into 1/2-inch-thick rounds
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2 tbsp olive oil
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1/2 (24 oz) jar tomato basil pasta sauce
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1 (8 oz) bag part-skim shredded mozzarella cheese
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1/2 cup grated Parmesan cheese, plus more for serving
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1/4 cup panko bread crumbs
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2 tbsp chopped parsley
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Cooked spaghetti, to serve
Steps
1
Preheat oven to 450°F. Line two baking sheets with parchment or foil. Place eggplant slices on prepared baking sheets and sprinkle with salt. Let stand 15 min. to draw out moisture. Pat dry with paper towels.
2
Brush both sides of eggplant slices with oil. Season with pepper. Roast until tender and lightly browned, about 20 min., flipping slices halfway through. Remove from oven and reduce temperature to 375°F.
3
Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Place 5–6 large roasted eggplant slices in the baking dish over sauce. Spread 1–2 tbsp of sauce over each slice and sprinkle with a third of mozzarella and Parmesan. Repeat layering process two more times, ending with cheese. Top stacks with bread crumbs.
4
Bake until cheese is melted and bubbly, 15–18 min. Remove baking dish from oven and heat broiler on high. Broil until browned, 1–2 min., watching closely to prevent burning. Let rest 5 min.. Garnish with parsley and Parmesan, if desired. Serve stacks over spaghetti.
