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Tuesday, May 28, 2013

Roasted Vegetable Eggplant Parmesan

Roasting Vegetables

1 Eggplant, sliced to 1/2 inch thick pieces
1 cup Mushrooms, sliced
8 cloves Garlic thinly sliced
2 Tbsp Basil (I used Gourmet Garden, fresh basil in a tube)
2 Tbsp Olive oil

Tomato Sauce

1-quart home-canned tomatoes drained and crushed
6 spring onions (scallions)
1 ½ teaspoons Sea salt
1 tsp garlic powder
1 Tbsp Olive oil
1 Tbsp agave syrup

Mozzarella cheese as desired (may use non-dairy substitute)
Parmesan cheese as desired (may use non-dairy substitute)


Directions
  • Spray a baking sheet with olive oil.

  • Arrange eggplant slices in a single layer on prepared sheet.

  • Mix basil and two Tbsp of olive oil to make a paste.

  • Spread paste over each eggplant slice.

  • Place sliced garlic, then sliced mushroom atop the eggplant slices.

  • Roast at 400 degrees F. until desired tenderness

  • Prepare the tomato sauce while waiting for the vegetables to roast.
  • Preheat a sauce pan on medium heat.
  • Add 1 Tbsp olive oil
  • Saute sliced spring onions
  • Add crushed tomatoes, salt and garlic powder.
  • Allow mixture to simmer while waiting for the vegetables to roast.
  • Place tomato mixture evenly atop each eggplant slice
  • Add "cheeses" as desired.
  • Bake at 400 degrees F. until cheeses are melted, but not brown.