This vegetarian entrée is fancy enough for a holiday meal! First, seasoned eggplant slices are roasted in the oven. Then the bottom of a baking dish is spread with marinara sauce. Next, layers of roasted eggplant, mozzarella cheese, goat cheese and Parmesan cheese go on top of the sauce. After the pan is filled, a topping made of breadcrumbs, garlic, basil, olive oil and salt is sprinkled on the last layer. Then the dish is baked until the topping is golden brown.
In a 10x14x2 inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese and a third of the Parmesan cheese on top. Repeat twice, starting with the marinara and ending with the Parmesan cheese, making sure each layer is evenly distributed.