Late summer · HarvestGuide.ca

Eggplant Parmesan

Ingredients

• 2 large eggplants, sliced into rounds
• Salt, olive oil for roasting
• 3 cups tomato sauce (fresh or good jarred)
• 2 cups grated mozzarella
• 1 cup grated Parmesan
• Fresh basil

Instructions

1. Salt the eggplant slices and let drain 30 minutes. Pat dry.
2. Brush with oil and roast at 220 °C until tender and golden, about 20 minutes.
3. Spread a little sauce in a baking dish. Layer eggplant, sauce, mozzarella, Parmesan, and basil; repeat.
4. Finish with sauce and cheese. Bake at 190 °C for 25 minutes until bubbling and browned.
5. Rest 10 minutes before serving so the layers hold.

From HarvestGuide.ca — https://harvestguide.ca/recipes/eggplant-parmesan-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.