Papa Carl’s Eggplant Parmesan

Steak stuffed mushroomsIngredients
3 large eggplant
Pagliacci marinara sauce
Pagliacci grated Parmesan cheese
sea salt in a grinder
pepper in a grinder
Pagliacci dried oregano leaves (do not use fresh)
Pagliacci dried basil leaves (do not use fresh)
goat cheese
aluminum pans (round or square)

Preparation
Rinse eggplant under cold water, then dry w/ paper towels.
Slice 1/8″ thick (thicker slices produce a different taste; I like to use very thin slices for this recipe).
Heat non-stick pancake griddle or frying pan; needs to be very hot.
Do not spray w/ anything.
Cook slices about 2 minutes on each side or until nicely browned.
Remove slices from pan, place on a dish for a few moments.

Put 2 Tblsp marinara sauce in each pan, spread evenly over bottom.
Place 1 layer of sliced eggplant over sauce.
Lightly sprinkle dried oregano over the slices.
Sprinkle grated Parmesan cheese over the oregano.

Add 3 Tblsp marinara sauce.
Place 1 layer of sliced eggplant over sauce.
Lightly sprinkle dried basil over the slices.
Add several turns of the pepper mill over the slices.
Sprinkle grated Parmesan cheese over the basil & pepper.

Add 2 – 3 Tblsp marinara sauce.
Place a third layer of eggplant slices over the sauce.
Add several turns of the sea salt

Add 2 -3 Tblsp marinara sauce, filling in the gaps where needed.
Abundantly sprinkle Parmesan cheese to cover.
Break up goat cheese & position several dollops on top of Parmesan cheese.

Add a Tblsp EVOO over the top.

Bake 350 degrees for 40 minutes or freeze for another day.  Delicioso!

Buon Appetito!