Wednesday, August 27, 2014

Eggplant Parmesan

I have shared how I am a creature of habit and tend to stick to the same foods all the time.  I have been loving all the fresh produce I have been finding at my local farmers market.   The deals on eggplants have been too good to pass up at both; farmers markets and grocery stores.

I have been having this for lunch almost on a daily basis this week.  I either have it topped, or along side chicken and other veggies.  I shared a photo of my lunch on Instagram and got a few questions on how I cook my eggplant.  I thought I would share my super simple baked Eggplant Parmesan recipe.

Ingredients:
an eggplant
cooking spray or oil (I used MCT oil on Misto spray bottle)
1/2 to 1 cup of marinara sauce
about 4 tbsp. of nutritional yeast or Parmesan cheese
salt and pepper

Other things I used:
a baking tray
kitchen thongs, a fork or spatula to flip eggplants
aluminum foil for baking tray

Directions:
Set your oven to the broil setting(550 degrees.)  Diced your eggplant into 1/2 inch thick slices (as shown below.)  Place your eggplant slices on a baking tray.  Spray your eggplant with cooking spray or oil, and season with salt and pepper.
   Place your eggplant into the oven to broil for 5 minutes.  After 5 minutes, remove the eggplant tray from the oven and flip them to the other side.  Spray and season that side.  Place back in the oven to broil for an additional 5 minutes.

Remove eggplants from oven and change the oven temperature to 425 degrees.  Top your eggplant with 1 tablespoon of marinara sauce per slice and spread.  
 After you have covered your eggplant with marinara sauce, sprinkle about 1/2 tablespoon of parmesan cheese or nutritional yeast on top of each.  Place in the 425 degree oven for 7-10 minutes.  
You are done!  Remove from oven, serve and enjoy!

Question: What's your "go-to" eggplant recipe?  
Share it below!

2 comments:

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