Three Cheese Baked Eggplant Casserole

• 2 Large Eggplant, Cubed
• 2 Tablespoons Extra Virgin Olive Oil
• Salt And Pepper, to taste
• 2 Tablespoons Italian Seasoning
• 2 Tablespoons Breadcrumbs
• 24 ounces, fluid Marinara Sauce
• 8 ounces, weight Ball Of Fresh Mozzarella Cheese, Cut Into Thin Slices
• 1 cup Parmesan Cheese, Grated
• 1/2 cups Pecorino Cheese Grated
• 2 Tablespoons Fresh Parsley, Chopped (optional)

1. Preheat oven to 400 F.
2. Put cubed eggplant on a rimmed baking sheet.
3. Drizzle on the olive oil and season with salt, pepper and the Italian seasoning.
4. Sprinkle on the breadcrumbs.
5. Bake at 400 F for about 30 minutes.
6. Remove pan from oven and set aside.
7. Reduce the oven temperature to 350 F.
8. Spread 1 cup of the tomato sauce on the bottom of your baking dish (9x13 or so).
9. Layer on the baked eggplant.
10. Spread a layer of tomato sauce over the eggplant.
11. Use as much as you likeyou may not use the full 24 ounces.
12. Layer on the slices of mozzarella cheese, spaced out.
13. Layer on the Parmesan and Pecorino cheeses.
14. Bake until bubbly and melty, about 30 minutes.
15. Remove dish from oven and set on a rack.
16. Let the casserole sit for about 10 minutes after cooking.
17. Sprinkle on the parsley as a garnish (optional).

eggplant, olive oil, salt, italian seasoning, breadcrumbs, fluid marinara sauce, mozzarella cheese, parmesan cheese, pecorino cheese, fresh parsley

Taken from tastykitchen.com/recipes/main-courses/three-cheese-baked-eggplant-casserole/ (may not work)