Roasted Eggplant Parmesan
5 mins
35 mins
Nutrition Facts
Calories: 50
Total Fat: 2 g
Saturated Fat: 0.5 g
Cholesterol: 0 mg
Sodium: 100 mg
Total Carbohydrate: 6 g
Dietary Fiber: 3 g
Protein: 4 g
Take Note
Contains Dairy
INGREDIENTS
-
1
eggplant, ends trimmed
-
salt, Kosher, to taste
-
pepper, black ground, to taste
-
3/4
cup(s)
marinara sauce, *
-
3/4
cup(s)
cheese, mozzarella, part-skim
-
2
tablespoon
cheese, Parmesan, grated
-
oregano, dried, to taste
-
pepper, red, crushed, to taste
PREPARATION
Preheat the oven to 400°. Liberally coat a baking sheet with oil spray.
Slice the eggplant into rounds (about 10 slices). Arrange the eggplant slices in a single layer on the baking sheet. Mist the tops of the eggplant slices liberally with oil spray, and lightly sprinkle with kosher salt and pepper (omit the salt if you have high blood pressure). Bake for 20 minutes, or until eggplant is soft and golden brown. Top each slice with about 1 tablespoon marinara sauce and 1 heaping tablespoon mozzarella cheese. Sprinkle the slices with the grated cheese, as well as oregano and crushed red pepper to taste. Bake for another 5 to 10 minutes, or until the cheese is hot and bubbly. *Note: For celiac disease, check marinara sauce label to ensure it’s gluten-free.
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