Healthy Eggplant Parmesan (and other Ways with Roasted Veggies!)

• From: The Picky Eater

Ingredients

• 1 eggplant sliced

• Olive oil spray

• 1 cup your favorite marinara sauce

• 8 Tbs fresh, shredded Parmesan cheese

• 1/4 cup chopped fresh basil

• Salt and pepper to taste

Discover four healthy ways to make this easily adapted dish.

Directions

• Preheat oven to 400ºF. Arrange the eggplant slices on a baking sheet, spray lightly with olive oil cooking spray, sprinkle them with salt and pepper, and bake for 15-20 minutes until slightly crispy.
• Remove from oven. Top each eggplant slice with 1-2 Tbsp sauce and 1 Tbsp shredded Parmesan cheese. Bake 8-10 min until cheese is bubbly. Top with basil before serving.
• You can also serve the eggplant with 1/2 cup cooked whole wheat pasta for a complete meal. Enjoy!
• MexicanReplace the eggplant with zucchini and other squashes to roast in the oven. Once out of the oven, top with a shredded four-cheese Mexican blend and broil in the oven for 5 minutes until the cheese is bubbly. Top with salsa, guacamole, fat-free sour cream, and serve with stewed black beans and brown rice.
• MediterraneanReplace the eggplant with tomatoes to roast in the oven. Once out of the oven, top with fat-free feta cheese and broil for just a few minutes until the feta is slightly melted. Serve the tomatoes on top of a Greek salad (romaine, cucumber, red onion, etc.). Or you can put the tomatoes in a pita with hummus and romaine. Or you can put the tomatoes on a bagel and eat it for breakfast!
• AmericanReplace the eggplant with sliced new potatoes and sweet potatoes to roast in the oven. (Note: the potatoes might have to roast longer in order to cook fully through.) Once out of the oven, top with your favorite cheese, steamed cut broccoli, fat-free sour cream, and any other vegetables/toppings you like!