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Italian Eggplant Parmesan
Ingredients
  • 3 pounds eggplants (about 3 smallish or 2 medium)
  • ¼ cup + 2 tablespoons extra-virgin olive oil, divided
  • Fine sea salt and freshly ground black pepper
  • 24 oz Newman's own marinara sauce
  • basil for garnis
  • 6 ounces freshly grated part-skim mozzarella cheese (about 1 ½ cups, packed)
  • 2 ounces freshly grated Parmesan cheese (about 1 cup)
Note: Ingredients may have been altered from the original.
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