Lazy Girl Eggplant Parmesan

Preheat the oven to 400°F (400°F).

Slice the eggplants into 1 cm thick rounds, sprinkle them with salt, and let them rest for 10 minutes to draw out bitterness.

Pat the slices dry with paper towels and brush both sides with olive oil.

Arrange the eggplant slices on a baking sheet and roast for 15 minutes, flipping halfway through.

While the eggplant roasts, halve the cherry tomatoes and mince the garlic.

In a mixing bowl, combine the halved tomatoes, minced garlic, anchovy fillets, and a pinch of black pepper; stir to blend.

When the eggplant is almost done, remove the sheet and top each slice with a spoonful of the tomato mixture, a slice of fresh mozzarella, and a sprinkle of plain bread crumbs and grated parmesan.

Return the sheet to the oven and bake for an additional 10–12 minutes, until the cheese is melted and the topping is golden brown.

Remove from the oven, garnish with fresh basil leaves, and drizzle the remaining olive oil over the top.

Serve immediately, optionally adding extra grated parmesan.