Easy Eggplant Parmesan

Hello happy people.

I love Italian food but not always the biggest fan of pasta. If you I are trying to cut back on carbs this is a great dish for you. It took me around 45 minutes to make but it was well worth it.

 

Easy eggplant parmesan

 

2 medium-sized eggplants

1 cup mushrooms (sliced)

1 cup basil, spinach or arugula

½  medium onion

½ medium bell pepper (optional)

2 cups marinara sauce

Salt and pepper to taste

¼ cup shredded mozzarella and ¼ cup shredded parmesan cheese

 

Wash and slice the eggplant (about ½ inch slices) and place them on a parchment paper lined baking sheet. Broil them on the highest rack of the oven for 3 to 4 minutes then flip them and broil the other side for 3 or 4 minutes. Take them out of the oven and layer them in an oiled square baking dish. Slice the mushrooms and finely chop the onions and bell pepper, then in an oiled skillet saute the vegetables for a few minutes and add salt and pepper and pour them over the eggplant. Add the marinara sauce and top it off with the cheese. Cover the dish with aluminum foil and bake for 20 minutes at 400 F

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