Easy HealthyEurope

Eggplant Parmesan

Name: Eggplant Parmesan
Total time: 45 min
Yield: 2 servings
Cuisine: Europe
Ingredients: 1 medium Eggplant; 1 cup Marinara sauce; 1 cup shredded Mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 tablespoons Olive oil; to taste Salt; to taste Pepper; fresh, for garnish Basil

Duration

45 min

Servings

Calories

400 cal

Ingredients8 items

Eggplant1 medium

Marinara sauce1 cup

Mozzarella cheese1 cup shredded

Parmesan cheese1/2 cup grated

Olive oil2 tablespoons

Saltto taste

Pepperto taste

Basilfresh, for garnish

Nutrition Facts

Protein15g

Carbs20g

Fat10g

Calories400

VegetarianLacto VegetarianGluten-FreeKeto (Ketogenic)Low-CarbMediterranean

Instructions

Preheat the oven to 375°F (190°C).

Slice the eggplant into 1/4 inch thick rounds and sprinkle with salt. Let it sit for 20 minutes to draw out moisture.

Rinse the eggplant slices and pat dry. Brush with olive oil and place on a baking sheet. Bake for 25 minutes until tender.

In a baking dish, layer marinara sauce, eggplant, mozzarella, and parmesan cheese. Repeat layers, finishing with cheese on top.

Bake for an additional 20 minutes until the cheese is bubbly and golden.

Garnish with fresh basil before serving.

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