I mentioned quite a few weeks ago that we made this summer version of eggplant parm. Well – you can really make it any season and it’s actually just a healthier version of the traditional breaded and fried eggplant parm. And it’s stacked. Who doesn’t like dinner in a stack? Here’s how we made it in four simple steps:
Pour your sauce over and done! We used our fave homemade marinara sauce for ours. Enjoy!