Roasted Eggplant Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Just my different spin on this delcious basic eggplant dish. Guests loved this and didn't realize the eggplant was not breaded or fried! Just a bit healthier and less messy Ingredients:
1 large eggplant- we leave the skin on |
olive oil |
garlic powder, oregano, basil and or or italian seasonong |
shredded mozzarella cheese, may be part skim if watching your fat |
grated parmesan or romano cheese |
1 large jar quality thick tomato sauce, the kind with less sugar and salt and no starches etc |
Directions:
1. Wash the eggplant, pat dry, we like the skin on for color and fiber
2. Cut off stem ends
3. Slice vertically as you would for an Eggplant Parmesan recipe
4. Then slice each long piec in half ( easiet to fit a smaller dish )
5. Spray cooking oil lightly on oven baking sheets ( 2 or 3 large )
6. Place on slices to fit sheet and spray or brush slices with oilve oil
7. Sprinkle on seasoning as much as you like, we like ours highly seasoned with garlic and herbs
8. Lightly Sprinkle on some grated cheese over slices
9. Roast in a 400F oven about 20 minutes or until slices are soft and slices get a bit browned, turning baking sheets at least once during cooking
10. Remove from oven
11. In a square casserole dish, place a layer of sauce on the bottom, then top with about 4 slices of eggplant ( remove with wide spatula carefully from the baking sheet ), sprinkle with mozarella cheese , more sauce and repeat layers to fill the dish.
12. End with the shredded cheese on top
13. Bake in a 350 F oven to melt cheese and heat well
14. Remove from oven and let sit a few minutes.
15. With sharp knife carefully cut into 6 pieces
16. Carefully remove to serving plate
17. Note: may be made ahead of time, chilled and reheated for better flavor and easier serving
18. I hope you like this healthier version!
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