This No-Fuss Eggplant Casserole
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is delish! It is 14 points total on W-W and makes 4 hefty servings at just 3.5 points each!
Servings 4
Ingredients:
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Avocado or Olive oil spray
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1 Large Eggplant 1 1/2- 2 lbs washed and unpeeled
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1 cup shredded fat free mozzarella cheese
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3/4 cup jarred pasta or marinara sauce
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1 TBSP grated Parmesan cheese 1 point
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Kosher Salt
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Black Pepper optional red pepper flakes
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Garlic Powder
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Fresh basil
Instructions:
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Preheat oven to 500 degrees/ Line large rimmed baking pan with parchment paper and spray with oil.
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Slice eggplant into 1/4 inch thick slices.
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Place slices on baking sheet, spray with oil and season as per your taste with the salt, pepper and garlic powder.
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Roast for 15 minutes.
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Flip eggplant slices and spray oil again. Roast another 15 minutes until browned and tender (fork should pierce easily).
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Remove from oven and decrease oven temperature to 425 degrees.
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Arrange some of the roasted eggplant slices in a casserole dish you have spritzed with oil. (The size & depth of your dish will determine the amount layers you will get. The dish I used was fairly big so I only made two layers.)
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Spread some of the sauce on top of the slices & sprinkle some of the shredded mozzarella. Place some fresh basil leaves.
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Repeat this process and complete as many layers as your dish allows.
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Sprinkle the Parmesan cheese on top of the final layer.
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Bake the casserole uncovered until golden and bubbly. Approximately 15 – 20 minutes.
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Let cool for about 10 minutes. Cut and Enjoy!
