Easy Eggplant Parmesan

This just might be the easiest Eggplant Parmesan you’ll ever make!

Super easy and so crazy good!

I saw the basics for this recipe on an IG story from @melissagarciastyling and had to recreate it

myself.

I added my own twist and it is so good! This recipe is amazing!

If you enjoy eggplant, you might be happy to know it’s low in calories, high in fiber (which we often don’t get enough of), it’s high in potassium, vitamins A and C and amazing polyphenols!! Yay!!

I hope you’ll try it and let me know what you think!

Ingredients:

2 medium eggplant, sliced into 1/2” rounds

1 32 oz jar pasta sauce ( I used Rao’s Arrabbiata-it’s a bit Spicy but I like the little kick)

1/2-1 tsp Trader Joe’s Soffritto seasoning blend - divided or Italian seasoning)

1/4-1/3 shredded Jack Or mozzarella cheese (optional)

1/2 cup freshly grated Parmesan cheese

Fresh basil

Directions:

Preheat oven to 375 degrees.

Slice eggplant and lay on paper towels.

Sprinkle with a bit of salt to draw out extra moisture.

Let sit for about 20 minutes (while over preheats)

Spread a thin layer of sauce into a deep pan or Dutch oven.

Pat eggplant dry

Layer about half of the eggplant, single layer, in sauce. Sprinkle with 1/4 tsp seasoning and half the Jack or mozzarella cheese.

Cover layer with sauce.

Repeat for a second layer. (Eggplant, seasoning, cheese ,sauce)

Finish, by topping with Parmesan cheese and fresh basil leaves.

Drizzle with olive oil.

Bake at 375 for about 2 hours.

Serve with an arugula and Romaine salad dressed with balsamic vinaigrette and crusty bread with olive oil for dipping.

Drop me a comment and let me know what you think!

Enjoy!!

With lots of love,

Mary