Monday, September 14, 2015
#MeatlessMonday | Roasted Eggplant and Marinara
I live for roasted veggies. Simple. Hearty. Delicious. Easy. Did I mention easy? It is almost impossible to just mess up a great roasted veggie. This week I decided to roast Eggplant and pair with my my favorite marinara sauce. Veggie lovers, this is for you. Check out the recipe and photo guide below.
Roasted Eggplant & Marinara
1 Fresh Eggplant
Extra Virgin Olive Oil
2 cups Marinara Sauce recipe here
Fresh Grated Parmesan Cheese to garnish
Non Stick Cooking Spray
Pre-heat oven at 350
Rinse/Wipe down Eggplant
Slice off ends and discard
Split eggplant in half, slice again in oblong slices about ½ inch thick.
Lightly spray sheet pan with non-stick cooking oil.
Layer eggplant on sheet pan
Lightly season with salt and pepper
Drizzle lightly with Extra Virgin olive oil
Bake in over for 25 minutes until tender.
Ladle a generous portion of marinara sauce onto a plate and layer roasted eggplant on top of the marinara sauce.
Sprinkle with cheese as a garnish.
Serve hot and enjoy.
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