Eggplant Parm
COST: $16.24
SERVINGS: 4
COST PER SERVING
$4.06
What you'll need
EQUIPMENT:
Cooking sheet x 2 LARGE
Cutting Board
Knife
Heating Element (STOVE)
Large bowl (to make mixture)
Veggie peeler (for parmesean)
INGREDIENTS:
2 Decently sized eggplant
olive oil
3 ounces pesto (green or red)
1/2 cup bread crumbs
1 TABLESPOON GARLIC POWDER
1 TABLESPOON Basil
1 15 oz can diced tomatoes (with basil and oregano)
2 ounces Parmesan
16 ounces FRESH Mozzarella
Presliced works AMAZING
What to do
PREHEAT OVEN to 425
MEANWHILE: Prep the eggplantOPEN the can of tomatoes
MEASURE and set aside
Basil, Garlic powder
DRIZZLE olive oil onto the cooking sheets
(This prevents sticking)SLICE the Eggplants into 1/4 inch discs
(Cut ACROSS, NOT lengthwise)PLACE the Slices onto the oiled cooking sheets
When the oven is preheatedINSERT cooking sheets into oven
SET a timer for 30 minutes
MEANWHILE: Prepare the mixtureMIX IN A LARGE BOWL
Pesto (3oz)
Bread Crumbs (1/2 Cup)
GARLIC POWDER (1 TABLESPOON )
Basil (1 TABLESPOON )
1 15 oz can diced tomatoes (with basil and oregano)
When the TIMER goes off
CAUTION: HOT
REMOVE cooking sheets from oven
SPOON about a TABLESPOON of mixture onto each eggplant slice
PLACE 1 slice of MOZZARELLA on each eggplant
SHAVE the parm into strips and put about a 1 inch square on top of each mozzarella
INSERT cooking sheets back into oven
SET a timer for 10 minutes
SERVE when timer goes off (or cheese is melty)
TIPS & TERMINOLOGY:
For the best Parmasean results, get a brick of it and slice thin strips with a vegetable peeler.
If you don't buy PRESCLIDED FRESH MOZZARELLA, you'll have to cut to mozzarella into 1/4 inch discs
1 eggplant roughly fits on one cooking sheet, you might need more cooking sheets if using smaller ones
You can make this meal go further by serving a nice salad or vegetables with it
Servings
About 4
ADAPTED FROM:
https://hungryhappens.net/low-carb-eggplant-bruschetta/