Ingredients
1 head garlic, top sliced off to expose cloves
Extra-virgin olive oil, for drizzling
2 large eggplants
1 c. marinara
2 1/2 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan, divided
1/4 c. packed fresh basil leaves, plus sliced basil for garnish
Kosher salt
Freshly ground black pepper
1/4 c. panko bread crumbs
1 Sliced baguette, for serving
Preparation
Step 1Preheat oven to 400° and line a large baking sheet with foil. Drizzle garlic with oil, wrap in foil to completely enclose, and set on
the prepared baking sheet. Put eggplants on baking sheet with garlic. Step 2Bake until eggplants are soft and blistered and garlic is
caramelized, about 40 minutes. Let cool slightly. Step 3Split open eggplants and scoop out flesh into a food processor
or blender; discard skins. Squeeze out garlic cloves and add to
food processor (or blender) along with marinara, 1 cup of shredded mozzarella, 1/4 cup of Parmesan, and the whole basil leaves and season generously with salt and pepper. Process until smooth, then transfer mixture to a baking dish and sprinkle with remaining 1 1/2 cups mozzarella, 1/4 cup Parm, and bread crumbs. Drizzle with oil.Step 4Bake until golden and bubbly, 25 minutes.Step 5Garnish with sliced basil and serve with baguette.
