One of the most comforting Italian fall dishes.. except instead of traditional red sauce, we’re using romesco sauce to kick it up a notch!
- 2 bottles of LIVWELL Calabrian Chlii Romesco Sauce
- 4 large eggplant sliced into ¼ inch thick discs
- 1/2 cup olive oil for brushing
- 2 cups grated Parmigiano Reggiano
- 1 lb of fresh mozzarella
- 1 large bunch fresh basil
- 3 tsp sea salt
Preheat oven to 40 0degrees F. Set a wire rack over 3-4 large cookie sheets. Place your sliced eggplant on cookie sheets and salt lightly on both sides. Let the eggplant sit for ½ hour. Using a paper towel , wipe the moisture off the eggplant and place them back on the wire racks. Roast the eggplant for 20 mins each side.
Next, using a 8X10 baking dish, add thin layer of Romesco sauce to bottom of the dish. Then, start to layer eggplant, sauce, grated parm, mozzarella, fresh basil. End with a heavy layer of grated parm. Bake for 20 mins. Pull the pan from the oven and top with fresh chopped basil. Mangia!