1 cup freshly toasted breadcrumbs–made from 2 pieces of bread
1/4 cup freshly grated parmesan cheese (optional)
Instructions
Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.
Slice eggplant into about 1 or 1 1/2 inches thick. Assemble on the baking sheet. Drizzle with olive oil, sprinkle on salt and pepper. Flip and repeat.
Roast for about 20 minutes until tops are brown on edges.
While the eggplant is roasting, cut up 2 pieces of bread for breadcrumbs. Your pieces should be about as small as peas.
When the eggplant comes out of the oven, TURN THE OVEN ONTO BROIL. Then transfer the slices to an 8×12 casserole dish (or something close to it). Use the largest slices on the bottom and start layering: eggplant, sauce, cheese, eggplant, sauce, cheese.
Now finish the breadcrumbs: Use the baking sheet – with the seasoned parchment still on it — to toast the breadcrumbs. Arrange the breadcrumbs in one layer and crank up the oven to broil. Toast for about 1 minute.
Top the eggplant parmesan rounds with breadcrumbs (and if using, sprinkle on the parmesan cheese).
Bake for about 20 minutes until everything is soft and the cheese has melted through.