Roasted Eggplant Parmesan Recipe

How to make it

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• Wash the eggplant, pat dry, we like the skin on for color and fiber
• Cut off stem ends
• Slice vertically as you would for an Eggplant Parmesan recipe
• Then slice each long piec in half ( easiet to fit a smaller dish )
• Spray cooking oil lightly on oven baking sheets ( 2 or 3 large )
• Place on slices to fit sheet and spray or brush slices with oilve oil
• Sprinkle on seasoning as much as you like, we like ours highly seasoned with garlic and herbs
• Lightly Sprinkle on some grated cheese over slices
• Roast in a 400F oven about 20 minutes or until slices are soft and slices get a bit browned, turning baking sheets at least once during cooking
• Remove from oven
• In a square casserole dish, place a layer of sauce on the bottom, then top with about 4 slices of eggplant ( remove with wide spatula carefully from the baking sheet ), sprinkle with mozarella cheese , more sauce and repeat layers to fill the dish.
• End with the shredded cheese on top
• Bake in a 350 F oven to melt cheese and heat well
• Remove from oven and let sit a few minutes.
• With sharp knife carefully cut into 6 pieces
• Carefully remove to serving plate
• Note: may be made ahead of time, chilled and reheated for better flavor and easier serving
• I hope you like this healthier version!

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