Simple Eggplant Parmesan
Indulge your sweet tooth with these chocolate peppermint muffins made with good-for-you ingredients.
Nonstick cooking spray
1 large eggplant, cut into 8 approx. ½-inch thick slices (about 2¼ lbs.)
½ tsp sea salt (or Himalayan salt), divided use
4 tsp olive oil, divided use
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 (15-oz.) can diced tomatoes, no salt added
¼ cup + 1 Tbsp. finely chopped fresh basil, divided use
1 tsp Italian seasoning, divided use
¼ cup grated Parmesan cheese
¼ cup shredded part-skim mozzarella cheese
Preheat oven to 375° F.
Lightly coat medium baking sheet with spray. Set aside.
Place eggplant slices on paper towels. Sprinkle with ¼ tsp. salt. Set aside for 30 minutes.
While eggplant is sitting, heat 2 tsp.