Baked Eggplant Parmesan Casserole

Name: Baked Eggplant Parmesan Casserole
Total time: 70 min
Ingredients: 2 lb. Italian eggplant, quartered lengthwise and sliced ¼ inch thick; 2 tablespoons olive oil; 1 teaspoon sea salt; 1 teaspoon black pepper; 650 ml marinara sauce (or pasta sauce) (I used a garlic sweet basil sauce); ¼ cup (28 g) fresh basil leaves, chopped *(see first note); 2 teaspoons Italian seasoning; 1 cup (2 oz) parmesan (I used Parmigiano-Reggiano), grated; 250 g fresh mozzarella, sliced; ¾ cup Panko breadcrumbs (or Italian breadcrumbs); 2 garlic cloves, minced; 1½ tablespoon olive oil; 1 tablespoon fresh basil leaves, chopped; Pinch of sea salt and black pepper

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A delicious comfort food recipe featuring layers of tender eggplant and melty cheese topped with crunchy breadcrumbs that’s easy to prepare!

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