I had a nice workout after work and wanted something that was comforting, yet healthy. This was the perfect fit. Give me sauce and cheese and I am a very happy camper. This recipe makes cooking eggplant easy. No breading and dipping the eggplant slices into flour. We use spray olive oil and a sprinkle of italian bread crumbs to give you the eggplant parm feel.
You will need:
- 1 eggplant, peeled and diced
- 5-8 sprays of olive oil
- 1/8 cup of italian bread crumbs
- tomato sauce
- 4 tbsp parmesan cheese
First, slice and peel the eggplant.
Using a spray bottle, spray the eggplant with olive oil so it is lightly coated. Then sprinkle with bread crumbs and toss all the pieces of eggplant. The layer of bread crumbs is so light, you can hardly see it. Season with salt and pepper.
Bake in the oven on 375 for 25-30 minutes or until cooked. Toss every 10 minutes or so. After it is cooked, pour tomato sauce over it with parmesan cheese and place back in the oven for 5 minutes on 400 degrees to melt the cheese.
Note: for this recipe, I used special tomato sauce made by my very talented and amazing mother. My mother has taught me everything I know about cooking, so this blog is dedicated to her. She has instilled a sense of health and nutrition in me since I was little and for that I am truly thankful. Normally I would use Rao’s Sauce. I am in love with Rao’s Sauce… If you ever want to get me a gift, Rao’s Sauce would be perfect and I would love you forever.