Luca's Eggplant Parmesan

Ingredients

• 6 slices eggplant melted
• 6 servings canned tomatoes 
• 6  basil fresh thinly sliced
• 6  basil fresh thinly sliced
• 12 ounce buffalo mozzarella cheese 
• 1.5 teaspoons olive oil extra virgin extra-virgin
• 2 ounces parmesan shaved
• 1 cup frangelico 
• 1 cup frangelico 

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 37
2. Place eggplant slices on a jelly-roll pan. Top each with tomato half and 1 piece burrata or mozzarella.
3. Bake at 375 for 7 minutes or until thoroughly heated and cheese starts to melt.
4. Place on a platter, and drizzle oil over cheese. Top evenly with basil and Parmesan.
5. Sprinkle with Pangrattato.