Roasted Eggplant Fan Recipe

Roasted Eggplant Fan Delicious Meets Healthy

WEBFeb 4, 2016 · Instructions. Preheat oven to 350 F. Rinse the eggplant and pat dry with paper towel. Cut the eggplant into thin slices, but not all the …

1. Preheat oven to 350 F. Rinse the eggplant and pat dry with paper towel. Cut the eggplant into thin slices, but not all the way through, leave it attached to the stem. Season every slice on both sides generously with salt, and lay them flat on a baking sheet over a few layers of paper towels. Slightly tilt one side of the baking dish and prop it with an object so the side is lifted by 1-2 inches off the counter. That way the liquid from the eggplant will go to the other side of the baking sheet. Let the eggplant sit for 1/2 to 1 hour. Rinse with cold water, pat dry and place on a clean baking sheet lined with parchment paper.
2. Grease each eggplant slice with olive oil, season with salt and black pepper. Place the eggplant on a parchment paper-lined baking pan.Place couple of tomato slices between each eggplant slice, sprinkle some minced garlic and chopped fresh basil. Repeat with the remainder of the eggplant slices. Drizzle with more oil.
3. Bake for 45 minutes. If there is liquid in the baking sheet, continue baking for another 15 minutes, or until liquid has evaporated. The length of baking will depend on the size of the eggplant.
4. When done, sprinkle with crumbled feta cheese on top and serve warm.

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Low Carb Eggplant Parmesan (Only 8 Ingredients)

WEBSep 7, 2022 · 2. Cover 2 baking sheets with foil and spray with cooking spray. Place the eggplant in a single layer on the baking sheets. Brush …

1. Preheat the oven to 400 degrees. Slice the eggplant into long pieces. If you have time, sprinkle the eggplant with salt and let it rest for 15 minutes. After the 15 minutes, press a paper towel against the eggplant to remove any excess moisture.
2. Cover 2 baking sheets with foil and spray with cooking spray. Place the eggplant in a single layer on the baking sheets. Brush with olive oil. Sprinkle with salt, pepper, and Italian seasoning.
3. Bake for 20-25 minutes until softened.
4. Meanwhile, coat an 8 X 8 glass baking dish with cooking spray. Add about 1/3 of the sauce to the bottom. Add a layer of the baked eggplant. Sprinkle with 1/2 the mozzarella cheese. Add more sauce, another layer of eggplant, more sauce, and then sprinkle the remaining mozzarella cheese on top. Mix together the almond flour and Parmesan cheese and sprinkle over top.

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