Roasted Eggplant Parmesan


I have been enjoying cooking from Joy Bauer much more than I had expected.  She is known for her healthy cooking .  "As a monthly columnist for Woman’s Day magazine and the creator of JoyBauer.com, Joy continues to be a leader in developing and delivering fresh, cutting edge health content to millions."

 She did not disappoint me with the recipes, I have chosen to make. Each one has been better than successful.  I plan to make a lot more.  She has many recipes also listed online for you to check out if you like healthy and tasty food, presented in a respectful way.
Roasted Eggplant Parmesan  (adapted from Joy Bauer)

Ingredients:

1 eggplant, ends trimmed
Kosher salt, to taste
ground black pepper, to taste
3/4 cup marinara sauce *
3/4 cup part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
dried oregano, to taste

Method:

Preheat the oven to 400°. Liberally coat a baking sheet with oil spray.

Slice the eggplant into rounds (about 10 slices). 

Arrange the eggplant slices in a single layer on the baking sheet. 

Mist the tops of the eggplant slices liberally with oil spray, and lightly sprinkle with kosher salt and pepper (omit the salt if you have high blood pressure). 

Bake for 20 minutes, or until eggplant is soft and golden brown.

Top each slice with about 1 tablespoon marinara sauce and 1 heaping tablespoon mozzarella cheese. 

Sprinkle the slices with the grated cheese, as well as oregano and crushed red pepper to taste. 

Bake for another 5 to 10 minutes, or until the cheese is hot and bubbly.

 Linked to: Full Plate Thursdays   See Ya at the Gumbo     Real Food Recipe Round Up        
                Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table       
       Fat Tuesday         Simple Supper             Inspire Me Monday

Comments

  1. Miz HelenFebruary 16, 2015 at 5:13 PM

    Hi Chaya,
    So glad you made it here with your delicious Roasted Eggplant Parmesan. Hope you had a great Valentine weekend and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  2. Heavenly BodiesFebruary 17, 2015 at 10:31 AM

    Great recipe for those meatless days, pinned and shared, followed you here from Inspire Me Mondays.

    ReplyDelete
  3. Buba4TurtleFebruary 20, 2015 at 10:20 AM

    Eggplant is so yummy! My husband doesn't like it, but I bet he'll try this recipe. It looks so tasty and has a lot of ingredients he loves.

    Thanks for sharing at Inspire Me Mondays!

    ReplyDelete
  4. April J HarrisFebruary 21, 2015 at 9:07 AM

    What a lovely way to make eggplant parmigiana - the individual servings are so appealing! I like Joy Bauer's recipes too - she has a lot of great ideas. Thank you for being a part of the Hearth and Soul hop, Chaya!

    ReplyDelete
  5. SwathiFebruary 23, 2015 at 12:48 PM

    Looks delicious thanks for sharing with Hearth and soul blog hop, pinning.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more