Eggplant Parmesan

I’ve made this twice in 2 weeks, it’s that good! A little more time consuming than I usually spend on a vegetable dish, but well worth it. Make it before eggplant season is over!

Adapted from Prevention Magazine


2 1/4 lb sm eggplant (2-3), cut into 1/4″ slices
1/4 c olive oil
1 tsp salt
2 cups marinara (homemade or store bought)
3/4 c freshly grated Parmesan


Heat oven to 400°F. Generously oil 2 non-stick baking sheets.

Put eggplant on pans and brush tops with 1/4 cup of the oil. Sprinkle with 1/4 teaspoon of the salt. Bake 30 minutes or until softened.

Coat bottom of 8″ x 8″ baking pan with 1/2 cup of the sauce. Add one-third of the eggplant, and top with another 1/2 cup of the sauce and 3 tablespoons of the cheese. Repeat twice (eggplant, sauce, cheese), ending with remaining 6 T. cheese.

Bake until browned, about 30 minutes. Let rest 10 minutes before serving.


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