1 bunch fresh basil leaves, sliced (optional; I left it out b/c basil’s not in season)
1 pound fresh mozzarella, sliced 1/8-inch thick
1/2 cup (or more) freshly grated Parmesan (for something like this, I use the store-ground stuff—not the kind from a can, but the kind in the refrigerated section; make sure it’s real Parm and it will save you a step)
1/4 cup fresh bread crumbs, lightly toasted under a broiler or in a skillet
Ingredients
categorized
original
This recipe is vegetarian
This recipe is gluten-free (some ingredients require gluten-free brands)