By Anonymous Pancetta
Italian One-Pan Roasted Eggplant Parmigiana
7 steps
Prep:10minCook:15min
This recipe for Italian One-Pan Roasted Eggplant Parmigiana is a healthy, quick, and easy meal to prepare. Ready to serve in 25 minutes.
Updated at: Thu, 18 Jan 2024 22:05:32 GMT
Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
7
Low
Nutrition per serving
Calories348.1 kcal (17%)
Total Fat23.8 g (34%)
Carbs23.8 g (9%)
Sugars13.6 g (15%)
Protein14.4 g (29%)
Sodium819.4 mg (41%)
Fiber8 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Step 2
Brush eggplant slices with olive oil and season with salt and pepper. Arrange on the prepared baking sheet in a single layer.
Step 3
Broil for 5-7 minutes per side, or until softened and slightly browned.
Step 4
In a small bowl, combine crushed tomatoes, oregano, and red pepper flakes (if using). Season with salt and pepper.
Step 5
Spread the tomato sauce evenly over the pre-cooked eggplant slices. Top with mozzarella cheese and Parmesan cheese.
Step 6
Broil for 2-3 minutes, or until cheese is melted and bubbly.
Step 7
Garnish with fresh basil (optional) and serve immediately.
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