Young and Crafty Sisters: Italian Layered Hearty Eggplant

Wednesday, April 2, 2014

Italian Layered Hearty Eggplant


My friend Shannon commented that Hannah and I should rename the blog “Young and Hungry Sisters” because of our many recipe posts lately.  Smile  Special thanks to my co-worker Dolores for the inspiration for this recipe!!




I planted my patio garden at my apartment in San Antonio this weekend and was itching to use some of the fresh basil in a recipe.  I picked out an eggplant at the grocery store on a whim and remembered I had frozen tomato meat sauce in the freezer from a previous spaghetti squash recipe.  Quick, simple, and healthy…if you don’t count the garlic bread!!


  • Fresh Basil
  • 1 Eggplant
  • Meat sauce or spaghetti sauce
  • salt & pepper
  • Parmigiano-Reggiano cheese


Eggplant 2


Here is my cute little basil plant, freshly planted on Sunday!!  I actually have two because I love basil and intend on making some delicious homemade basil once it gets a little bigger.


Eggplant 1


I used my mandolin slicer to ensure all of the eggplant slices were the same size for even cooking.  I defrosted my homemade meat sauce.  Preheat the oven to 350 degrees. 


Eggplant 3 

Layer meat sauce then eggplant, season with salt and pepper and top with sliced basil.  Repeat.


Eggplant 4


Once you have 3-4 layers of eggplant cover with sauce and foil and bake in the oven for about 35 minutes @ 350 degrees.


Eggplant 5


Here is the finished product.  Grate on the cheese and serve!  I enjoyed my eggplant with steamed broccoli and a piece of garlic bread (and a glass of red zinfandel Smile).


I promise I will have a non-recipe post soon!!  Stay tuned for a fun make-up post.



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