Eggplant Parmesan Rounds
Delicious and cheesy, this dish is a game changer. It’s as indulgent as the classic but light in calories so you can enjoy it anytime a craving strikes.
Ingredients
- 1 large eggplant, ends trimmed
- Kosher salt to taste
- Ground black pepper to taste
- ¾ cup marinara sauce, store-bought or homemade
- ¾ cup part-skim mozzarella cheese
- ¼ cup grated Parmesan
- Dried oregano to taste
- Red pepper flakes to taste
Instructions
- Preheat the oven to 400°. Liberally coat a baking sheet with nonstick oil spray and set aside.
- Cut off and discard both ends of the eggplant and then slice the eggplant into rounds. Arrange the eggplant slices in a single layer on the baking sheet.
- Mist the tops of the eggplant slices liberally with oil spray, and lightly sprinkle with salt and pepper. Bake for 20 minutes, or until eggplant is soft and golden brown.
- Top each slice with about 1 tablespoon marinara sauce and 1 heaping tablespoon mozzarella cheese. Sprinkle the slices with the Parmesan cheese, oregano and red pepper flakes. Bake for another 5 to 10 minutes, or until the cheese is hot and bubbly.
Nutrition Information per serving
Calories: 200Carbohydrates: 17gProtein: 13gTotal Fat: 10g— Saturated Fat: 5gCholesterol: 25mgSodium: 588mgPotassium: 720mgFiber: 6gTotal Sugar: 8g— Natural Sugar: 9g— Added Sugar: 0gVitamin C: 3mgCalcium: 350mgIron: 1mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.