6 fairy tale eggplants, sliced in half lengthwise
1 1/2 cups thick pasta sauce of your choice
6 fresh basil leaves, torn in half
8 oz fresh mozzarella, sliced
1 cup Parmesan, fresh grated
Spoon Mage° Note:
Eggplant is sensitive to air and should not be sliced until right before assembling the casserole. Fairy Tale Eggplants are so cute! Only a few inches long, 4-5″ at their largest.
This recipe assumes that your eggplants are full grown.
If the sizes vary, slice the larger ones in half from side to side so that all your pieces are the same size.
If you wish, use a 1 quart casserole and make only two thick layers. If you are not sure you have enough eggplants or if they are small, this is a good way to go.
Preheat the oven to 425° F
Prep all the ingredients, saving the eggplant for last.
Ladle 1/2 cup pasta sauce into the bottom of a 2 quart casserole dish.
Place half the eggplant slices, skin side down into the sauce.
Sprinkle with half of the basil, mozzarella, and 1/2 cup Parmesan.
Ladle 1/2 cup pasta sauce on top of the eggplant layer. Do not worry about covering every little bit, just dollop it on.
Make a final layer of eggplant, basil, and mozzarella.
Finish with 1/2 cup Parmesan and dot with the remaining sauce.
Bake, uncovered, in the preheated oven for 30-40 minutes, or until the cheese is beautifully browned.
Remove from the oven and set aside to rest five minutes. This allows the juices to redistribute and will prevent an overly watery appearance.
Absolutely perfect when served with a bit of pasta, garlic bread, and a lovely green salad.