If you think you don’t like eggplant this will change your mind.
This recipe has all the feels. Warm, cheesy, melty, straight from the oven. I make it with any ground meat I have on hand.
What’s also nice is that it’s baked and not fried. So you can have that second helping. You’ll want it.
Ingredients:
- Thinly sliced eggplant (about 1/4 inch width each slice).
- 2 tbsps Garlic powder
- 2 tbsps dried oregano
- Salt and pepper to taste
- 24 oz Marinara sauce: (if you make your own, great, if no,t good jarred will do).
- 1 lb of ground meat of your choice sautéed and seasoned with dry seasonings.
- Shredded Mozzerella (low fat)
- Fresh basil
How to Assemble:
Lay eggplant rounds out on a sprayed baking sheet.
Salt the eggplant generously to draw the moisture out. Let it sit for 5-10 minutes then blot with a paper towel.
Season with dry seasonings.
Roast the eggplant at 425 degrees for 35 minutes.
Once cooled, assemble each eggplant round as follows:
Add a generous spoonful of marinara to cover the top of each eggplant, a healthy spoonful of ground meat, and last a good sprinkling of mozzarella.
Then take the smaller eggplant rounds and stack each on top of a larger one so you have 2 to a stack.
Sprinkle with oregano.
Bake at 425 for 30 minutes or till cheese is melted and bubbly.
Garnish with shredded fresh basil and serve immediately!
