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Roasted Eggplant Parmesan Stacks
Ingredients
  • 12 slices of eggplant approximately ½ inch thick (about 1 large eggplant)
  • 4 tablespoons extra-virgin olive oil
  • kosher salt to taste
  • black pepper to taste
  • 1 cup marinara sauce prepared or homemade
  • 8 oz. fresh mozzarella cut into 12 slices (see notes)
  • ¾ cup parmesan cheese grated (see notes)
  • ¼ cup fresh basil cut chiffonade
  • more olive oil, parmesan cheese, fresh cracked pepper, and/or crushed red pepper for serving, optional
Steps
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