This was probably the best eggplant parmigiana I’ve ever made. It was a little untraditional in my choice of cheese, but it was really good so I’m going to list the ingredients exactly how I made it!
2 large eggplants, peeled and sliced into 1/4″ slices
1 cup marinara sauce
Shredded Mexican cheese (from Trader Joe’s)
1 slice Havarti cheese
Grated parmesan cheese
Preheat oven to 350.
Sprinkle salt over the eggplant slices.
Heat a grill pan. Brush both sides of eggplant slices with olive oil.
Grill until softened and cooked.
Grease the bottom of a casserole dish. Spoon some marinara sauce over the bottom.
Begin layering with a layer of eggplant slices, marinara sauce, and shredded Mexican cheese. Repeat the layers. On one of the layers, instead of using Mexican cheese, break up the Havarti cheese slice and place it over the marinara sauce covered eggplant. Finish with a layer of eggplant and marinara. Top it with grated Parmesan cheese.
Place it in the hot oven for about 15 minutes. Remove from the oven and let it rest for about 10 minutes.