Eggplant Parmesan

By musttryeats

This was a awesomely good, easy and healthy Eggplant Parmesan dish. For a lighter version, try omitting the bread crumbs. They can make the dish a bit heavy in my opinion.

Ingredients

• 2 Japanese eggplants, cut in half lengthwise
• 1/4 cup olive oil
• 1/2 teaspoon Himalayan salt
• 1 cup marinara sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Panko breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 1/2 teaspoon dried basil

Details

Servings 2

Preparation

Step 1

Preheat oven to 400°F.

Place eggplant slices, cut side up, on a baking sheet. Rub with olive oil. Season with salt.

Roast for 15 minutes.

Add marinara sauce equally between the slices.

Sprinkle with mozzarella cheese. In a small bowl, mix the breadcrumbs, Parmesan cheese and olive oil.

Top the eggplants with the crumb mixture, then bake for another 13 to 15 minutes or until golden brown.