Open Faced Eggplant Marinara

Ingredients

• 2 eggplants, cut into thicker rounds
• 1 loaf bread, Italian or French, cut horizontally in half, sliced into four equal sections
• 1 jar marinara sauce
• Parmesan cheese
• 1 bunch of basil, chopped, several leaves set aside
• 12 oz fresh mozzarella, sliced

Directions

1. Preheat oven to 400° .
2. Heat a large skillet over medium -high heat. Swirl in enough olive oil to just cover bottom of pan.
3. Sprinkle eggplant with salt and pepper . In batches, cook covered in skillet until tender, turning once, about 10 minutes.
4. Transfer to plate.
5. Brush cut sid e bread with oil. Cook in skillet, cut side down, until golden, 1 minute.
6. Place bread, cut side up, on baking sheet. In layers spread with sauce . Sprinkle with parmesan cheese . Sprinkle with chopped basil . Top with eggplant. Then divide mozzarella on top of eggplant. Spoon a couple dollops of the remaining sauce over the top.
7. Bake bread until topping is hot and crust is crisp, about 10 minutes.
8. Garnish with basil leaves .

Notes

• For firmer eggplant, salt eggplant slices before cooking, and place on cooling racks for 30 minutes to an hour. The salt draws the moisture out of the eggplants.