Okay I know I said I was gonna take a break from da gram, but look at this #healthyish eggplant parmesan I made us for dinner. 🍆🤣 ✨I started with two lil eggplants and luckily they didn’t have loads of seeds, seeds make it so bitter! 😝 ✨I cut the eggplant into 1/4 in slices and salted both sides and left on paper towel for about 30 mins to get the water out! (Also helps with bitterness) ✨after that, brush off your salt (don’t rinse) and put some gooood olive oil on a sheet pan and put those bad boy slices on there. I throw a little pepper on them here too and kinda smush them around in the oil to coat lightly. I hardly use any oil here just enough so they don’t stick. I used to bread and fry my eggplant slices and have found this is much easier on my tum!
✨bake for about 20 mins. ✨Once there all golden brown, take them off your sheet pan and get a deeper pan ready to layer your slices! I put about 1/4 cup of tomato sauce at the bottom of my pan (enough to cover) ✨start to layer! Eggplant, grated Parma or n.yeast, some chopped fresh basil, and then top with a little more tomato sauce! Then add your mozz or vegan mozz on top. Repeat until you’ve used all your slices! ✨put back in the oven until bubbling and cheese is melted! About 15-20 mins! ✨In the meantime, heat up your pasta sauce and boil your spaghetti! I used gluten free spaghetti 😊(Time this up so nothing gets cold!) Alternatively, use some salad on the side to make this even lighter! ✨eat it up!!😍😂❤️