Skinny Eggplant Parm for One

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READY IN: 31mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F Lightly coat baking sheet with spray oil.
  • Cut off the ends of the eggplant and slice into 3/4-inch thick slices.
  • Arrange the slices in a single layer on the prepared baking sheet.
  • Mist tops of eggplant slices with cooking spray and lightly sprinkle with salt and pepper.
  • Roast in oven for 20 minutes.
  • Using a spatula, flip slices over and roast for an additional 10 to 15 minutes or until eggplant is soft and browned.
  • In a deep microwave-safe soup bowl, layer half of the eggplant slices.
  • Top with half of the marinara sauce.
  • Layer the remaining eggplant slices and top with the remaining marinara sauce.
  • Evenly sprinkle with cheese and top with oregano and red pepper flakes to taste.
  • Microwave, covered, for 1 minute or until cheese is melted.
  • (If you aren’t enjoying this dish right away, layer the ingredients, then cover the bowl and store in refrigerator. Microwave for 2 to 3 minutes to reheat and melt the cheese just before serving.).
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