Naked Eggplant Parmesan

1. 1

   Slice ends from the eggplant, then slice long ways into 1/2 inch slices. (Appx 8).

2. 2

   Salt both sides and lay on a tray for 1/2 hour.

3. 3

   Rinse slices and pat dry.

4. 4

   Use Olive Oil mister to mist both sides of the eggplant (or brush on with a pastry brush).

5. 5

   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.

6. 6

   Spray a baking sheet with cooking spray, and lay browned eggplant in a single layer on the pan.

7. 7

   Evenly distribute the romano and shredded mozzarella over the pieces.

8. 8

   Top each piece with 1/4 cup of Marinara.

9. 9

   Slice the fresh mozzarella into 16 slices, and place 2 on each eggplant.

10. 10

    Place one large (or two small) basil leaves on top of the mozzarella.

11. 11

    Spray a piece of foil, and place over the tray.

12. 12

    Bake covered at 350 degrees for 20 minutes.

13. 13

    Uncover and bake another 15 - 20 minutes.

14. 14

    To serve, stack two eggplant slices on a plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.