This Easy Juicy Crunchy Eggplant Parmigiana simply melts in your mouth, offering a delightful blend of flavors with the richness of cheese and the freshness of basil.
1: Wash, half and score your eggplant.
2: Season with salt, pepper, olive oil and garlic and place face down and bake at 425 F for about 30 mins.
3: Flip eggplant halves and top with marinara, grated mozzarella and cheddar and breadcrumbs.
4: Broil at 450 F for about 5 mins or until cheese has melted.
5: Finish with Pesto, Parmigiano Regiano and basil leaves, black pepper and enjoy.
