Description
An awesome, healthy way to make eggplant parmesan without having to fry anything.
Ingredients
- Eggplants
- Olive Oil
- Salt
- Garden Vegetable Spaghetti Sauce
- Contadina Tomato Sauce
- Mozzarella Cheese
- Parmesan Cheese
- Italian Seasoned Breadcrumbs
Instructions
- Turn a grill on high
- Slice the eggplant into quarter inch pieces brush eggplant with olive oil
- Season with salt
- Grill eggplant pieces about 7 minutes per side or until nicely charred and tender
- In a saucepan heat tomato sauces until bubbly
- Preheat oven to 400 degrees f
- In a 9×13-inch pan, layer the sauce, eggplant pieces, cheeses, and breadcrumb in this order: 1 / 3 sauce, 1 / 2 eggplant, 1 / 3 sauce, 1 / 2 mozzarella cheese, breadcrumbs, the rest of the eggplant, the rest of the sauce, the rest of the mozzarella, and all of the parmesan cheese
- Add pepper to taste
- Bake uncovered for about 30 minutes or until the sauce and cheese slightly bubble
- Remove from heat and let stand for 5 minutes
- Enjoy with a side of delicious garlic bread!