Not-Too-Saucy Eggplant Parmesan

Ingredients

• 1 large eggplant, sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup marinara sauce
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1/4 cup fresh basil, chopped

Directions

1. Preheat the oven to 350°F.
2. Heat the olive oil in a large skillet over medium-high heat. Add the eggplant slices and season with the salt and pepper. Cook the eggplant until golden and cooked through, about 4 minutes per side.
3. Spread a thin layer of marinara sauce in the bottom of an 8x8-inch baking dish. Place the cooked eggplant slices in an even layer on top of the sauce.
4. Spread the remaining marinara sauce over the eggplant. Sprinkle the mozzarella and Parmesan cheese over the top. Bake for 25 minutes, or until the cheese is golden and bubbly.
5. Sprinkle the fresh basil on top and serve.

Interesting Facts

• Eggplant is an excellent source of fiber, vitamin B6, and potassium.
• Tomato sauce is a great way to add flavor and nutrition to any dish.
• Parmesan cheese is a great source of protein and calcium.