By Brady Starr
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Slice the medium eggplant into 1/4 inch thick rounds. Lightly spray both sides with olive oil spray and season with salt and pepper.
Arrange the eggplant slices on the prepared baking sheet in a single layer and bake for 20 minutes, turning them halfway through, until they are tender and slightly golden.
Remove the eggplant from the oven and spread a small amount of tomato marinara sauce on each slice. Layer the slices of mozzarella on top, followed by a sprinkle of Parmesan cheese and breadcrumbs. Add a dash of dried oregano on top for extra flavor.
Return the eggplant to the oven and bake for another 10-15 minutes, until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
While the eggplant is baking, toss the mixed salad greens in a bowl with olive oil spray, salt, and pepper to taste. Optionally, add a squeeze of lemon juice for a fresh touch.
Once the eggplant is done, serve 2-3 slices per person alongside a portion of mixed salad greens as a refreshing side.
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This Vegetarian Italian Main Course recipe is ready in 45 minutes and features medium eggplant, tomato marinara sauce, mozzarella cheese and other delicious ingredients. Contains 320 calories total.
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Slice the medium eggplant into 1/4 inch thick rounds. Lightly spray both sides with olive oil spray and season with salt and pepper.
Arrange the eggplant slices on the prepared baking sheet in a single layer and bake for 20 minutes, turning them halfway through, until they are tender and slightly golden.
Remove the eggplant from the oven and spread a small amount of tomato marinara sauce on each slice. Layer the slices of mozzarella on top, followed by a sprinkle of Parmesan cheese and breadcrumbs. Add a dash of dried oregano on top for extra flavor.
Return the eggplant to the oven and bake for another 10-15 minutes, until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
While the eggplant is baking, toss the mixed salad greens in a bowl with olive oil spray, salt, and pepper to taste. Optionally, add a squeeze of lemon juice for a fresh touch.
Once the eggplant is done, serve 2-3 slices per person alongside a portion of mixed salad greens as a refreshing side.
Calories per Serving: 320
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