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eggplant parmesan

Healthy and Delish Eggplant Parmesan

My friend, Annabel Cohen and her mother came up with this fool- proof, delicious, recipe that takes so little time to prepare.

1 eggplant (about 1 -1/2 pounds), peeled and cut into 1/4-inch slices.

Extra-virgin olive oil, to drizzle (about 3 Tbsp.)

Fresh black pepper to taste

Salt to taste,

1 1/2 cups Monique’s Sauce

1 cup freshly grated Parmesan cheese (you can also put some goat cheese on top, if desired.)

Preheat oven to 450. Spray a baking sheet with nonstick cooking spray. Arrange the eggplant in the pan. Drizzle with olive oil.  Cook, uncovered, for 15 minutes, until browning on top.

Reduce heat to 350°F. Arrange the eggplant in a 9×6-inch glass or ceramic baking dish, overlapping if necessary to accommodate all the slices. Spread the marinara sauce over the eggplant and sprinkle the cheese over all. Cover with foil and bake for 20 minutes. Turn the oven off and allow the eggplant to sit  in the cooling oven for 10 minutes more. Serve hot, warm or at room temperature with additional olive oil drizzled over if desired.

Makes 4-6 servings

If serving over pasta, use the remainder of sauce over the pasta.

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