Simple Eggplant Parmesan


Indulge your sweet tooth with these chocolate peppermint muffins made with good-for-you ingredients.

Author Beachbody

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

  • Water

  • ¼ cup grated Parmesan cheese

  • ¼ cup shredded part-skim mozzarella cheese

Instructions

  1. Preheat oven to 375° F.

  2. Lightly coat medium baking sheet with spray. Set aside.

  3. Place eggplant slices on paper towels. Sprinkle with ¼ tsp. salt. Set aside for 30 minutes.

  4. While eggplant is sitting, heat 2 tsp.