This recipe is so simple, you'll wonder if you are missing something - I promise, you're not! To make this a little healthier, you can use chickpea (or any veggie) noodles, or you can completely nix the noodles all-together. Usually when I make this recipe, I just eat the eggplant by itself with no noodles, but I was overruled tonight haha.
Ingredients
2 eggplants
Olive oil
Garlic-herb seasoning
Salt & pepper
Italian seasoning
Garlic salt
Italian style breadcrumbs
24 oz can of spaghetti sauce
Sliced mozzarella cheese
Spaghetti noodles (or substitute of choice)
Instructions
1) Preheat oven to 400
2) Slice eggplants into 1/2 inch thick slices
3) Lay out 4-5 paper towels and arrange the eggplant slices side by side
4) Generously salt the eggplant on each side and let rest for 5 minutes
5) After time is up, press down with another paper towel on top of the eggplant to soak up any excess water
6) Grease pan with olive oil or non-stick spray
7) Coat eggplant on each side with olive oil and place on pan
8) Boil the water for the noodles
9) Season the eggplant slices with garlic-herb seasoning and pepper and roast in the oven for 10 minutes
10) Cover the bottom of a casserole dish with spaghetti sauce and sprinkle Italian seasoning and garlic salt on top
11) Take the eggplant out of the oven and place in the dish with spaghetti sauce, sprinkling a small amount of breadcrumbs on each slice
12) Top with remaining sauce and mozzarella cheese
13) Once the water is boiling, cook spaghetti noodles until al dente
14) Drop the oven temp to 350 and return the dish to the oven for another 10 minutes
15) Plate noodles and top with 1-2 slices of eggplant
Enjoy!
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