Cheesy Baked Eggplant Parmesan

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• 2 cups tomato sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 4 slices of mozzarella cheese (optional, for extra cheesiness)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Olive oil for drizzling
• Salt and black pepper, to taste
• Optional garnish: Fresh basil leaves

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Prepare the eggplants:
   • Slice the eggplants and sprinkle both sides with salt. Let them sit for about 10 minutes to remove excess moisture and bitterness.
   • Pat dry with paper towels.
3. Roast the eggplant slices:
   • Arrange the eggplant slices on a baking tray lined with parchment paper. Drizzle olive oil lightly over the top.
   • Bake for 15–20 minutes or until soft and golden brown.
4. Assemble the dish:
   • Spread a layer of tomato sauce at the bottom of a baking dish.
   • Add a single layer of roasted eggplant slices.
   • Top with shredded mozzarella cheese, a sprinkle of parmesan cheese, and a bit of dried oregano and basil.
   • Repeat the layers until all ingredients are used. Top the final layer with slices of mozzarella cheese for a cheesy crust.
5. Bake:
   • Cover with foil and bake for 20 minutes.
   • Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden.
6. Serve:
   • Let it cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.

Enjoy this cheesy, comforting dish! Let me know if you’d like more variations or detailed steps. 🍽️