By Tails
Preheat your oven to 400°F (200°C).
Slice the small eggplant into 1/4-inch thick rounds. Sprinkle a little salt on each side and let them sit for about 5 minutes to remove excess moisture.
Pat the eggplant slices with a paper towel to remove the moisture and any excess salt.
Heat 1 tablespoon of olive oil in a pan over medium-high heat. Fry the eggplant slices on both sides until golden brown, about 2-3 minutes per side.
Remove the eggplant slices from the pan and place them on a baking sheet. Spoon 1/2 cup of marinara sauce evenly over the top of the slices.
Sprinkle 1/4 cup of shredded mozzarella over the sauce-covered eggplant slices.
Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and golden.
While the eggplant is baking, prepare the side salad by tossing 2 cups of mixed salad greens with 1 teaspoon of vinaigrette, salt, and pepper to taste.
Once the eggplant is done baking, serve immediately alongside the mixed salad greens.
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This Italian Vegetarian Main Course recipe is ready in 30 minutes and features eggplant, marinara sauce, shredded mozzarella and other delicious ingredients. Contains 240 calories total.
Preheat your oven to 400°F (200°C).
Slice the small eggplant into 1/4-inch thick rounds. Sprinkle a little salt on each side and let them sit for about 5 minutes to remove excess moisture.
Pat the eggplant slices with a paper towel to remove the moisture and any excess salt.
Heat 1 tablespoon of olive oil in a pan over medium-high heat. Fry the eggplant slices on both sides until golden brown, about 2-3 minutes per side.
Remove the eggplant slices from the pan and place them on a baking sheet. Spoon 1/2 cup of marinara sauce evenly over the top of the slices.
Sprinkle 1/4 cup of shredded mozzarella over the sauce-covered eggplant slices.
Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and golden.
While the eggplant is baking, prepare the side salad by tossing 2 cups of mixed salad greens with 1 teaspoon of vinaigrette, salt, and pepper to taste.
Once the eggplant is done baking, serve immediately alongside the mixed salad greens.
Calories per Serving: 240
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