Easiest Eggplant Parmesan

I really really wanted to give you more pictures of my recipe creations, but I am forgetful sometimes. And sometimes your husband goes to the boat show and takes your camera with him - which is why I have no pictures of this recipe!

Eggplant came in our organic veggie box last week. Most of the recipes I searched for involved breading and frying the eggplant but I wanted to try something a little healthier. Roasted eggplant was the conclusion. Of course all that cheese that you pile on top is very healthy, full of calcium, right?!

Easiest Eggplant Parmesan

1 eggplant, sliced into rounds
Garlic Salt
Olive oil
2-3 Roma tomatoes
Italian seasoning
1/2 cup mozzarella cheese

Heat oven to 375 degrees. Brush a glass baking dish with a tablespoon of the olive oil. Place eggplant rounds into baking dish and make sure each round is brushed with a generous amount of oil. I actually just poured the oil over each one but in hindsight, brushing will ensure more even roasting I think. Sprinkle each round with garlic salt. Roast eggplant for 15-20 minutes until fork easily pierces the rounds. Top each round with a tomato slice, sprinkle of Italian seasoning and mozzarella cheese. Return to the oven for 10 minutes or until cheese is melted. I like to keep it in until the mozarella is totally melted and has the brown crispy texture.

Serve this as a main dish or a yummy veggie side!

Grocery Cart Challenge is THE place to be on Fridays! Find new ideas and delicious recipes from all over. Thanks for hosting it, Gayle - awesome job!