EGGPLANT PARM LIGHT. CHEW
Steps:
- Lay out eggplant rounds on cookie sheets (lined with foils for easier clean up) in single layers. Cut 2-3 slits per round, large enough to stuff a garlic slice into each slit. Season with salt and pepper and drizzle with olive oil. Roast until soft and cooked completely, about 10-15 minutes. ingredients 1/4 cup bread crumbs 1 tablespoons chili flake 2 teaspoons fresh thyme instructions Mix bread crumbs, thyme and chili flakes together. Heat saute pan over medium heat and add 1/4 cup olive oil. Once hot, add bread crumb mixture and toast until golden brown. Remove bread crumbs from pan onto a paper towel lined plate. ingredients 1 cup basil leaves 2 cup Mario's classic tomato sauce 1.5 balls of mozzarella (sliced into 1/4 in rounds) instructions Remove eggplant from oven and let cool just slightly, enough so you can handle. Reuse a cookie sheet and build stacks of eggplant parm. Begin with a slice of eggplant and layer with 2-3 leaves of basil, smear with a couple tablespoons of tomato sauce and top with a slice of mozzarella. Build eggplants Into two stacks Increase temp to 400degrees instructions Put the eggplant stacks back into the oven and cook 3-5 minutes, or until the cheese is melted and the bread crumbs are toasted.
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