This is not your regular eggplant parmesan! First of all, it is an appetizer. Second, it’s just baked egg plant. No layer of bread crumbs, no complicated layering, no gimmicks.
Here’s how I made it.
Healthy Eggplant Parmesan
1 small Italian egg plant,sliced into two and then cubed into bite sized pieces
1 cup Marinara sauce, bottled or home made
1 tbsp grated Parmesan cheese
2-3 tbsp grated mozzarella cheese
Roast the egg plant cubes with salt, pepper and oil in a hot oven until they are just tender.
Spoon Marinara sauce over the cubes, sprinkle with cheeses and again stick them in the hot oven till cheeses are melted a bit.
Serve with your choice of crackers(I used parmesan chips that I made earlier) and sauce(again, I served with roasted red pepper coulis).