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2 medium globe eggplants, sliced ½-inch thick
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4 tablespoons extra-virgin olive oil, divided
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1 (24-ounce) jar lower-sodium marinara sauce
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⅓ cup torn fresh basil leaves, plus small leaves for garnish
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1½ teaspoons chopped fresh oregano
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2 medium cloves garlic, grated
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6 ounces low-moisture whole-milk mozzarella cheese, torn (about 1½ cups)
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4 tablespoons grated Parmesan cheese, divided
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¼ cup panko breadcrumbs
Roasted Eggplant Parmesan
This eggplant Parmesan is a comforting version of the classic Italian dish that’s simple to make. Slices of eggplant are layered with marinara sauce and melted mozzarella and Parmesan cheeses. This method skips the deep-frying step, making it lighter without sacrificing flavor. It’s perfect as a vegetarian main course and pairs well with pasta, crusty bread or a crisp green salad.
Nutrition Information
113
Calories
19g
Carbohydrates
10g
Protein
584mg
Potassium
2g
Fiber
3g
Sugar
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