Twice Baked Eggplant with Sautéed Veggies

Recipe by Chef Musia
2 medium eggplants, cut 1/4-1/2 inch thick
Jarred (or homemade) marinara sauce of your preference. (I like Barilla garden vegetable marinara sauce.)
One bag part skim shredded mozzarella cheese
Parmesan cheese
1 large zucchini, cubed
1 small head cauliflower, chopped
1 small head broccoli, chopped
3 cloves fresh garlic, crushed
One handful fresh basil, chopped
Olive oil spray (I like Pam)
1 tablespoon of olive oil (optional, I find that veggies sauté well in Pam)
Garlic powder
Onion powder
Black pepper
Cookie sheet
For the eggplant:
Take eggplant slices and spray well or line a cookie sheet with parchment paper; place eggplants on cookie sheet, single layer. (You will prob have to do 2 or 3 batches) Spray eggplant with olive oil spray and sprinkle with salt, pepper, onion powder and garlic powder. Broil on 425, for 5 minutes- until browned and then flip- sprinkle some more salt, black pepper, garlic and onion powders and broil for another 5 minutes (or until easily pierced with a fork).
For the sauce: You can make your own but I like the Barilla Garden Vegetable marinara sauce, it’s perfect!
For the veggies: Sauté zucchini, cauliflower and broccoli (in olive oil spray or 1 tablespoon of olive oil) with 3 cloves of garlic, one handful of fresh chopped basil. Season with salt. Remove from fire when veggies are soft.
To assemble:
Pour marinara sauce on a 9×13 pan/glass dish to coat the bottom, lay a layer of eggplant, scatter veggies and layer cheese over veggies, coat with marinara sauce. Repeat. (Your last layer should be cheese) sprinkle Parmesan cheese on top.
Bake for 20 minutes (or until cheese is melted) on 400.
*Chef’s notes: You can dip the eggplant in egg whites and water, and then coat with bread crumbs if you wish, (I prefer it without)
Also, feel free to add/substitute any veggies, to your preference! (Frozen vegetables work as well).

Shop books by Laura to tune in to the power of positive nutrition.