Healthy & Delicious Eggplant Parmesan
Annabel Cohen and her mother came up with this fool-proof, delicious recipe that takes so little time to prepare. Healthy & Delicious Eggplant Parmesan will become your new favorite quickly and healthy pasta recipe.
Ingredients
- 1 eggplant (about 1 - 1/2 pounds), peeled and cut into 1/4-inch slices
- Extra-virgin olive oil, to drizzle (about 3 Tablespoons)
- Fresh black pepper to taste
- Salt to taste
- 1 1/2 cup Monique's Sauce
- 1 cup freshly grated Parmesan cheese (you can also put some goat cheese on top, if desired)
- 12 ounces Al Dente Pasta (optional)
Instructions
- Preheat oven to 450 degrees F. Spray baking sheet with nonstick cooking spray. Arrange the eggplant in the pan. Drizzle with olive oil. Cook, uncovered, fo 15 minutes, until browning on top.
- Reduce heat to 350 degrees F. Arrange the eggplant in a 9 x 6-inch glass or ceramic baking dish, overlapping if necessary to accomodate all of the slices.
- Spread the marinara sauce over the eggplant and sprinkle the cheese all over it.
- Cover with foil and bake for 20 minutes.
- Turn the oven off and allow the eggplant to sit in the cooling over for 10 minutes more.
- Serve hot, warm, or at room temperature with additional olive oil drizzled over if desired.
- If serving over pasta, use the remainder of the sauce over the pasta
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