In the past month or so I have been loving eggplant. I wanted to make some eggplant parmesan at home. But it is just so heavy. And since it is the week of Thanksgiving, all heavy food is off limits until Thursday. Then.It’s.ON! But I still have an eggplant I need to use. Soooo…I made a very healthy eggplant dish. I used eggplant parmesan as my inspiration. But I am not even going to sit here and call this anything close to eggplant parmesan. It was just my inspiration.
Serves 4 (as a side dish)
4 tomatoes, sliced
1 cup marinara sauce
parmesan cheese, about 1 cup
1 cup fresh basil, julienned
Preheat the oven to 375 degrees.
Slice eggplant into 1/2 inch slices. Sprinkle salt on both side of eggplant slices. Place in a colander to allow the moisture to be removed from the eggplant. Let the eggplant sit for about 30 minutes, then pat the moisture off of it.
Sprinkle the top of each slice with 1 tbsp grated parmesan cheese. Place on a greased baking sheet and bake for about 20 minutes. Until the top is brown and bubbly.
Meanwhile, slice the zucchini into ribbon this slices. Then cut each of those slices into strips, to have a similar shape to linguine. Bring a pot of water to a boil. Boil the zucchini strips for about 6-8 minutes. Until they are tender. Drain and place on a plate in a small circle.
Lay 1 slice of cooked eggplant on the zucchini, then the slices of 1 tomato, another slice of eggplant, then spoon about 1/4 cup marinara and sprinkle with 1/4 cup fresh cut basil. Serve immediately.
*I forgot to add a picture of the eggplant with the marinara on it, oops…