Summer Eggplant Stacks Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 2 teaspoons mixed Italian herbs
- 1 teaspoon kosher salt
- ½ teaspoon fresh-ground black pepper
- 1 medium eggplant, skin removed in stripes, cut crosswise into ½-inch-thick slices (makes about 12 slices)
- One 28-ounce jar prepared marinara sauce
- 3 ounces shredded mozzarella cheese (12 tablespoons)
- 4 ounces grated Romano cheese
- 8 basil leaves
- ¼ cup seasoned bread crumbs
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