Ingredients:
- 2 eggplants, sliced 1/4 inch rounds
- Salted water
- Avocado oil spray
- Salt, to taste
- 24 oz. jar marinara sauce
- Parmesan cheese
- Italian seasoning
- Italian seasoning
- Pasta, any shape, cooked according to package
Directions:
- Soak Eggplant: Soak eggplant in a large bowl of salted water for 30 minutes; then drain and pat dry.
- Preheat oven to 400F.
- On a baking sheet or two lined with parchment paper, add the eggplant; then spray with the avocado oil, flip the eggplant slices and spray the other side with avocado oil and sprinkle with salt. Roast until tender, about 20-30 minutes. Remove from oven.
- Sauce: Heat sauce in a saucepan.
- Assemble: Spray an 8×8 pan with avocado oil; then add a thin layer of sauce to the bottom of the pan. Add eggplant in a single layer, top with a thin layer of sauce and grated Parmesan cheese. Keep layering until you run out of eggplant. On top of the final layer of eggplant, add sauce, Parmesan cheese, sprinkle Italian seasoning, and the top with a handful of mozzarella cheese.
- Bake: Bake until bubbly and cheese melts, about 20 minutes.
- Serve: Serve over pasta.
Baked Eggplant Parmesan
Ingredients
2 eggplants, sliced 1/4 inch rounds
Salted water
Avocado oil spray
Salt, to taste
24 oz. jar marinara sauce
Parmesan cheese
Italian seasoning
Italian seasoning
Pasta, any shape, cooked according to package
Directions
- Soak Eggplant: Soak eggplant in a large bowl of salted water for 30 minutes; then drain and pat dry.
- Preheat oven to 400F.
- On a baking sheet or two lined with parchment paper, add the eggplant; then spray with the avocado oil, flip the eggplant slices and spray the other side with avocado oil and sprinkle with salt. Roast until tender, about 20-30 minutes. Remove from oven.
- Sauce: Heat sauce in a saucepan.
- Assemble: Spray an 8x8 pan with avocado oil; then add a thin layer of sauce to the bottom of the pan. Add eggplant in a single layer, top with a thin layer of sauce and grated Parmesan cheese. Keep layering until you run out of eggplant. On top of the final layer of eggplant, add sauce, Parmesan cheese, sprinkle Italian seasoning, and the top with a handful of mozzarella cheese.
- Bake: Bake until bubbly and cheese melts, about 20 minutes.
- Serve: Serve over pasta.