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!