Ingredients
2
2 servings
- •1 eggplant
- •1 cup marinara sauce
- •tomato, sliced
- •fresh basil
- •mozzarella cheese, sliced
- •1 teaspoon salt
- •½ teaspoon pepper
- •2 cloves garlic, minced
- •olive oil
- •¼ cup panko breadcrumbs
- •2 tablespoons grated parmesan cheese
- •1 teaspoon salt
- •½ teaspoon pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cut eggplant lengthwise, keeping it connected at the stem.
- In a baking dish, place marinara sauce and spread to cover the bottom.
- Place the eggplant directly on the sauce.
- Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
- Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.
- In a small bowl, combine panko, cheese, salt, and pepper.
- Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the bread crumbs are golden brown.
- Cut into your desired size pieces.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 305
- Carbohydrate: 38g
- Fat: 15g
- Fiber: 8g
- Protein: 7g
- Sugar: 12g
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