Baked Eggplant with Tomato and Basil
- Total Time
Fans of eggplant parmigiana are going to love this healthful rendition.
uncooked eggplant(s)2 medium, cut into 1/2-inch rounds
store bought marinara sauce3 cup(s)
basil24 leaf/leaves, large
shredded part-skim mozzarella cheese1 ¼ cup(s)
- Preheat the broiler. Put the eggplant in a single layer on a baking sheet and spray with nonstick spray. Broil until well browned, about 4 minutes. Turn the rounds over, spray again, and broil until well browned on the other side, about 4 minutes longer. Remove from the oven and reduce the temperature to 375°F.
- Spread 1 cup of marinara sauce in a shallow 11 x 14-inch baking dish. Add the eggplant rounds, overlapping slightly. Top with the remaining 2 cups sauce, then the basil leaves; sprinkle with the cheese. Bake until the sauce is heated through and the cheese has begun to brown, about 20 minutes. Let stand about 10 minutes before cutting.