Directions

1Preheat your oven to 375 degrees F

2Cut 5 crosswise slices from center area of each eggplant usually about 1/2-inch thick, to get a total of 10 slices.

3Peel and dice remaining pieces of eggplant and set aside.

4Heat 2 tablespoons of canna-olive oil into a large skillet over medium-high heat until oil is hot.

5Sprinkle the eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened usally about 3 minutes per side.

6Set eggplant slices aside on paper towels.

7Heat up 1 tablespoon of the canna-olive oil in skillet and cook the garlic for about 10 seconds then add diced eggplant and season with a pinch of salt and red pepper flakes.

8Saute until the diced eggplant is softened usually about 5 minutes.

9Pour in marinara sauce and add water.

10Turn heat to medium-low and cook until eggplant is tender usually about 15 minutes and stir occasionally.

11If sauce starts to gets too thick you can always add a little more water.

12Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined.

13Spread about 2 tablespoons cheese mixture over each eggplant slice.

14Fold eggplant slices in half to enclose the cheese mixture.

15Spread about half the sauce into an 8x8-inch baking dish.

16Lay folded eggplant slices in a single layer into the dish.

17Spread remaining sauce over eggplant slices.

18Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons of the canna-olive oil in a bowl and mix thoroughly.

19Spread crumb mixture over eggplant casserole.

20Bake in the preheated oven until casserole is bubbling and crumbs are browned usually about 35 to 40 minutes depending on your oven