I learned this take on an eggplant parmesan when Fabien and I lived in France and his sister served this for dinner one night. The giant puddles of bubbling mozzarella was all I needed to see before asking Olivia for the recipe.
Warm from the oven, vegetarian, and covered with cheese. I couldn’t get enough. Since then, it’s become a staple dinner in our house. I alway serve it on a bed of baby kale or other greens and a fresh baguette.
It’s incredibly easy to make: Slice the eggplant, lightly sauté the strips before layering them between rounds of fresh mozzarella and julienned basil, and then top with tomato sauce, more cheese, and more basil. Bake and voilà. Eggplant Mozzarella bake, big enough for a crowd, or for dinners/lunches to get you through the week. It’s excellent.