Baked Eggplant Parmesan without Breading
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 4
Ingredients
2 medium eggplants, sliced into 1/4-inch rounds
1 teaspoon salt
1 tablespoon olive oil
2 cloves garlic, minced
2 cups marinara sauce (sugar-free preferred)
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional) 
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Arrange the eggplant slices on a baking sheet lined with parchment paper. Sprinkle salt over the slices and let them sit for about 15 minutes to draw out moisture. Pat dry with paper towels.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Layer the eggplant slices in a baking dish. Spoon a layer of marinara sauce over the eggplant, followed by a sprinkle of oregano, basil, and both cheeses. Repeat the layering process until all ingredients are used, finishing with a layer of mozzarella and Parmesan on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Allow the dish to cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
Enjoy this healthy, delicious, and diabetic-friendly baked eggplant Parmesan!
