This can also be used as a main dish for a light supper, with a salad on the side. The eggplant is such a versatile vegetable, that I think you could cook it every day for a year in a new recipe each day and never run out of ideas.
Servings: 4
Ingredients
- 1 pound eggplant, peeled and cut into 1/4 inch slices
- 2 tablespoon olive oil
- 3/4 cup marinara sauce
- 3/4 cup shredded part-skim mozzarella cheese
- 4 tablespoons shredded Parmesan cheese
Directions
1. Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400 degrees F for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack.
2. Place one eggplant slice in each of four 10-oz. ramekins coated with nonstick cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until bubbly and cheese is melted.
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