I’m back! Its been a while since I’ve posted, due to the fact that this past month I was diagnosed with Celiac Disease (meaning NO more gluten). It has been a hard transition learning how to eat gluten-free, but I am finally starting to get used to it. I felt like making Eggplant Parmesan tonight & since flour is now a NO-NO, I opted for a healthier version of one of my favorite dishes. I decided to roast the eggplant instead of flouring & frying them. Same delicious taste, just a lot healthier & gluten-free!
WHAT YOU WILL NEED:
- 3 or 4 eggplants
- Olive Oil Spray
- Homemade tomato sauce or 1 jar of your favorite (make sure you add basil)
- Shredded Mozzarella Cheese
- Salt & Pepper
Preheat oven on 400 degrees. Cut the ends off of the eggplant & discard. Slice eggplant into 1/2 inch slices, season with oil, salt & pepper. Arrange eggplant on a baking sheet and bake for 20 minutes (flip half-way).
Bake for an additional 15 minutes until cheese is melted.
healthy & delish !! A perfect twist on eggplant parm. Enjoy