We are all finding this “back to school” thing a little differently this year, but one thing that never changes is “what’s for dinner?” I hope this recipe becomes one of your weekly favorites like it has become one of ours.
I grew up in Texas and everything was fried for comfort so I was a little sceptical at first while eyeballing this recipe for the first time. What do you mean we don’t need egg wash or flour on the eggplant first? Trust me, the meatiness of the baked eggplant is delicious with a little sauce and buffalo mozzarella. Mangia!
Baked Eggplant with Broccolini
Quick sheet pan dinner for 2 and easy to add for more
Equipment
- oven, baking sheet and parchment paper
Ingredients
- 2 large eggplants cut into 1/2 inch rounds
- 1/4 tsp sea salt
- 8 ounces fresh buffalo mozzarella sliced
- 1-2 cups sugar free tomato sauce
- 1/2 cup grated parmesan
- 1-2 bunch broccolini
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.Lightly season the eggplant with salt and place a single layer on the parchment.Bake for 15 minutes then remove from the oven. Select the three largest slices and turn them over and begin layering with a slice of mozzarella, tomato sauce and sprinkle with parmesan. Take the next three largest slices and repeat all of the layering topping off with parmesan. Place the broccolini around the eggplant stacks or off to one side. Return the pan to the oven and bake for another 20 minutes or until the cheese is golden.
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