Eggplant Parmesan Bake
Ingredients
- 1 medium onion
- 2 cloves garlic
- 28 oz. tomato sauce
- 2 medium-large eggplants
- 1 c shredded mozzarella
- ½ c panko bread crumbs
- ½ c shredded parmesan
Instructions
- Preheat oven to 400
- Sauté onion in large pan, add garlic and sauté till fragrant. Add whole jar of tomato sauce, cover and let simmer.
- While sauce simmers, slice eggplants into 0.5” discs. Slice discs in half to make half moons.
- Put sliced eggplants into large baking disk. Pour sauce over top and toss.
- Top with mozzarella, then bread crumbs, then parmesan cheese.
- Bake covered with foil for 30 minutes or until eggplant is cooked through. Remove foil and cook 3-5 more minutes till cheese is bubbly.
Notes
Macros:
Protein: 8 gm
Carbohydrates: 16 gm
Fat: 12 gm
