INGREDIENTS:
- 1 eggplant
- 1 Tbsp salt
- 2 Tbsp olive oil
- 2 tsp Italian seasoning
- 1/3 cup parmesan cheese
- 1/3 cup low-fat mozzarella cheese
SAUCE:
- 2-3 tsp olive oil
- 3 garlic cloves
- 1 can petite diced tomatoes
- 1/2 tsp Italian seasoning
- 1/4 tsp dried oregano
DIRECTIONS:
- Cut off ends of eggplant and cut into 3/4-inch slices. If desired, place on a double layer of paper towels and sprinkle both sides with salt to draw out the water.
- Preheat oven to 375F.
- While oven preheats, begin the sauce. Heat 2-3 tsp olive oil and sauté garlic. When the garlic becomes fragrant, add diced tomatoes, Italian seasoning, and dried oregano and simmer until thickened.
- Wipe salt from eggplant and lay eggplant on a greased baking sheet. Brush with olive oil and seasonings.
- Roast for about 25 minutes.
- Top with sauce, cheese, and seasonings and place back into the oven for a few minutes, allowing the cheese to melt.
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