Baked Eggplant

Hey everyone! I tried a healthier version of eggplant parmesan yesterday and it was such a success. Super easy and satisfyingly delicious! Hope you try it out too and let us know what you think.

Here's what you'll need:

• 1 large Eggplant, evenly sliced
• (a pinch of) Salt & Pepper
• 2 tbsp Olive Oil
• 1 tbsp Parmesan Cheese
• 2 tbsp Fresh Parsley, chopped

For the sauce:

• 3 tbsp Olive Oil
• Half of a medium onion, chopped
• 1 clove of garlic, finely minced
• 4 roma tomatoes, finely chopped
• 1 tbsp tomato paste
• salt & pepper for taste
• a dash of paprika

Recipe:

1. Preheat oven to 375 degrees. Prepare a baking tray with parchment paper and arrange eggplant slices into the dish.

2. Using a sharp knife, slightly make horizontal and vertical cuts on the eggplant making sure not to cut all the way through. This will help in the cooking process.

3. Coat the top of the eggplant with olive oil using a pastry brush and sprinkle salt and pepper according to your taste preference and bake for about an hour or until the top is slightly brown and take it out halfway to move the slices to prevent them from sticking to the parchment paper then let them bake more.

4. While your eggplant is baking, prepare your sauce by sautéing the onion in olive oil in a saucepan until translucent. Then add garlic and sauté for a couple minutes and add tomatoes and cover the saucepan and cook on medium-low heat for 20 min.

5. Add tomato paste, salt, pepper, and paprika. Let it simmer for 10 minutes then remove from the heat.

6. Once the sauce and eggplant are cooked, layer everything in a loaf pan (I used an 8.5"pan) starting with a couple tablespoons of the sauce, then a slice of eggplant and repeat until all of the slices of eggplant are in the pan. Top off with parmesan cheese and chopped parsley. Cover with an aluminum foil and bake in 350 degrees oven for another 15 minutes.
7. Serve with pasta or bread and enjoy!

eats & pearls