Healthy & Quick Eggplant Parmesan:
1 med-lg eggplant (~ 2-3 lbs), washed and ends trimmed
1 (24 oz) jar preferred pasta sauce, OR make your own*
4oz natural, shredded Mozzarella cheese
Sprinkle of Parmesan cheese
1 box pasta of choice (Spaghetti, Angel Hair, and Penne make great choices
1. Slice your eggplant to desired thickness. In my opinion, the thicker the better. I often cut rounds of about ½ inch each.
2. Lay rounds in a single layer over a generously sprayed/oiled piece of foil, or a non-stick cookie sheet. I find that the foil helps them brown nicely and quickly, so that’s my go-to method.
2 Tbsp Olive Oil
1 small Onion, finely chopped
4 cloves Garlic, crushed or finely chopped
1 cup Vegetable or Beef broth
1 (28 oz) can diced or crushed tomatoes
1. Heat the oil on low-medium heat. Toss in onions and garlic and cook about 5 minutes until onions are tender and translucent.
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