Easy Juicy Crunchy Eggplant Parmigiana
Serves 2
10 mins prep
35 mins cook
45 mins total
It simply melts in your mouth, it’s loaded with flavors and it fits your low carb lifestyle!
0 servings
mediumEggplant
tbsOlive oil
SaltTo taste
PepperTo taste
cloveGarlicCrushed
cupMarinara
cupGrated mozzarella and cheddar mix
Parmigiano RegionoTo finish
Pesto (This will be enough for 2 whole eggplants or you will have some left over)
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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!