It simply melts in your mouth, it’s loaded with flavors and it fits your low carb lifestyle!
Easy Juicy Crunchy Eggplant Parmigiana
It simply melts in your mouth, it’s loaded with flavors and it fits your low carb lifestyle!
Ingredients
- 1 medium Eggplant
- 2 tbs Olive oil
- Salt To taste
- Pepper To taste
- 1 clove Garlic Crushed
- ¼ cup Marinara
- ¼ cup Grated mozzarella and cheddar mix
- 2 tbs Panko bread crumbs
- Basil leaves
- Parmigiano Regiono To finish
Pesto (This will be enough for 2 whole eggplants or you will have some left over)
- ½ cup Basil
- ¼ cup EVOO
- 2 tbs Parmigiano Regiono Grated
- 1 tbs Pine nuts
- 2 cloves Garlic
- pinch Salt
- scrunch Black Pepper
Instructions
- Wash, half and score your eggplant
- Season with salt, pepper, olive oil, garlic and place face down and bake at 425 F for about 30 mins
- Flip eggplant halves and top with marinara, grated mozzarella and cheddar mix and breadcrumbs
- Broil at 450 F for about 5 mins or until cheese has melted
- Finish with Pesto, Parmigiano Regiano and basil leaves, black pepper and enjoy!
Tried this recipe?Let us know how it was!
