Skinny Eggplant Parm For One

Total Time: 31 mins Preparation Time: 10 mins Cook Time: 21 mins

Ingredients

• Servings: 1
• 1 medium eggplant
• salt and black pepper
• 3/4 cup marinara sauce
• 1/4 cup shredded part-skim mozzarella cheese
• dried oregano
• red pepper flakes

Recipe

• 1 preheat oven to 400°f lightly coat baking sheet with spray oil.
• 2 cut off the ends of the eggplant and slice into 3/4-inch thick slices.
• 3 arrange the slices in a single layer on the prepared baking sheet.
• 4 mist tops of eggplant slices with cooking spray and lightly sprinkle with salt and pepper.
• 5 roast in oven for 20 minutes.
• 6 using a spatula, flip slices over and roast for an additional 10 to 15 minutes or until eggplant is soft and browned.
• 7 in a deep microwave-safe soup bowl, layer half of the eggplant slices.
• 8 top with half of the marinara sauce.
• 9 layer the remaining eggplant slices and top with the remaining marinara sauce.
• 10 evenly sprinkle with cheese and top with oregano and red pepper flakes to taste.
• 11 microwave, covered, for 1 minute or until cheese is melted.
• 12 (if you aren’t enjoying this dish right away, layer the ingredients, then cover the bowl and store in refrigerator. microwave for 2 to 3 minutes to reheat and melt the cheese just before serving.).