Naked Eggplant Parmesan

Recipe by Cook4_6
READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice ends from the eggplant, then slice long ways into 1/2 inch slices. (Appx 8).
  • Salt both sides and lay on a tray for 1/2 hour.
  • Rinse slices and pat dry.
  • Use Olive Oil mister to mist both sides of the eggplant (or brush on with a pastry brush).
  • Place cooking spray in a pan and heat pan to medium high. Cook eggplant a few at a time until golden and brown on both sides.
  • Spray a baking sheet with cooking spray, and lay browned eggplant in a single layer on the pan.
  • Evenly distribute the romano and shredded mozzarella over the pieces.
  • Top each piece with 1/4 cup of Marinara.
  • Slice the fresh mozzarella into 16 slices, and place 2 on each eggplant.
  • Place one large (or two small) basil leaves on top of the mozzarella.
  • Spray a piece of foil, and place over the tray.
  • Bake covered at 350 degrees for 20 minutes.
  • Uncover and bake another 15 - 20 minutes.
  • To serve, stack two eggplant slices on a plate.
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