5-ingredient eggplant parm

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.

Step 2

Cut the top off of the eggplant. Place eggplant on the cutting board so that the flat, cut side is down. Cut eggplant into 1/2-inch thick planks (it should make 5 to 7 ovals). Lay the planks on a dish towel and coat both sides with salt. Let the eggplant hang out there for 15 to 20 minutes (or longer if need be; were drawing the moisture out). It might turn a bit brown but it doesn’t matter — you’re about to smother it in cheese.

Step 3

Use another towel to wipe away all excess moisture and salt. Transfer the eggplant to the parchment-lined baking sheet and coat all sides with a thin layer of extra-virgin olive oil (2 to 3 tablespoons worth). Lay the eggplant planks flat, so that they’re not overlapping.

Step 4

Roast for 20 minutes.

Step 5

Spoon jarred marinara sauce over each eggplant slice. Cover with however much Havarti and Parmesan you damn well please.

Step 6

Roast for 10 more minutes, or until the cheese is totally melted.

Step 7

Garnish with crushed up cheese crackers or croutons and finely chopped parsley or basil. Serve immediately over a bed of baby arugula or spinach, and/or alongside cooked noodles tossed in leftover marinara.

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