On Season Three of Homemade Live, Chef Joel Gamoran was joined by nutritionist Joy Bauer where they made feel good feasts, dishes that were both tasty and healthy, including this Eggplant Parmesan.
Serves 2
INGREDIENTS
- 1 eggplant, trimmed and sliced in half lengthwise
- 1 to 2 tablespoons extra virgin olive oil
- ¾ to 1 teaspoon kosher salt
- ¾ teaspoon black pepper
- ½ cup marinara sauce
- ½ cup part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Crushed red pepper flakes, optional for heat
- Chopped fresh basil, as desired
TO PREPARE
STEP ONE. Preheat oven to 420ºF. Mist a baking sheet with nonstick oil spray.
STEP TWO. Score the eggplant halves by creating a cross-hatch pattern using the tip of a knife. Place cut side up on the prepared baking sheet and drizzle olive oil evenly over the tops. Sprinkle on the salt and pepper.
STEP THREE. Roast in the oven for 20 to 25 minutes until the eggplant becomes fork tender and juicy. (You should be able to squish the flesh with a fork; if it looks dry, spritz oil spray over the top and place back in oven for 5 more minutes or so).
STEP FOUR. Remove from oven. Add sauce evenly over the tops. Sprinkle on the mozzarella cheese, Parmesan cheese, and red pepper flakes, if using.
STEP FIVE. Place eggplant back in the oven on the top rack for about 5 more minutes or until the cheese is melted and bubbly, watching carefully to make sure the cheese doesn’t burn. Let cool slightly, sprinkle with fresh basil if desired, and enjoy!
