EVERGREENS AND TOMATOES
About the Recipe
No fry eggplant recipe that is a healthier alternative to eggplant parmesan. I also love that it is so easy to clean up and requires minimal active cook time.
Ingredients
1 Large Eggplant
1 Package shredded mozzarella or 5-6 slices of fresh mozz
1/3 cup grated parmesan
1/4 cup fresh parsley
3-4 cups of bolognese sauce (see bolognese recipe) - you can easily subsititute for a jar of store bought pasta sauce if you are low on time or would like to make this vegetarian
Preparation
Step 1:
1 hour before time to cook, slice the eggplant horizontally and lightly salt each side of the slices. Set aside on the a baking rack. This step is to draw out additional moisture from the eggplant.
Step 2:
Preheat oven to 425 degrees. Place parchment paper on a cookie sheet. Pat both sides of the eggplant slices with a paper towel or dish towel, and coat or spray with a high heat oil (canola, avocado, etc) on the bottom side (whichever side will be face down on the parchment paper on the cooking sheet). Then top each slices with mozzzarella and grated parmesan and transfer to oven.
Step 3:
Let roast in oven for around 15 minutes. You will want the cheese to be bubbling and to have begun browning. Remove from oven and place eggplant slice over bolognese and top with parsley and more parm. Enjoy!
