Yield: 4 servings
Ingredients
- 1 eggplant (1 1/4 pounds total), sliced crosswise 1/3-inch thick (12 slices total)
- 4 tablespoon olive oil, divided
- Coarse salt
- 1/2 cup fine breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- Fresh ground black pepper
- 1 1/2 teaspoons fresh oregano, finely chopped
- 2 tablespoons fresh basil, chopped
- 1 1/2 cups Basic Italian Tomato Sauce
- 1 pound fresh mozzarella, halved lengthwise and sliced crosswise 1/4-inch thick (12 slices total)
- Extra-virgin olive oil to drizzle
- Parmesan for garnish
