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Preheat oven to 400F
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Slice the eggplant in 12 rounds, around 1 inch thick
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Lightly season each eggplant piece with paprika, salt, and pepper
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On an oiled baking pan, bake eggplant rounds for about 15-20 minutes, until they brown around the edges
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When ready, remove eggplant from the oven and allow to cool.
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Place 6 eggplant rounds in a baking dish, and evenly layer each round with mozzarella, tomato sauce, and pesto
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Then place the remaining 6 eggplant rounds on the layered eggplant, and layer once again.
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After layered, finish off by sprinkling breadcrumbs and parmesan
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Bake for 20-25 minutes on 400F. Enjoy!