Eggplant Parmigiana

Directions

1. InstructionsPrepare the Eggplant:
2. Preheat your oven to 375°F (190°C).
3. Lay the eggplant slices on a baking sheet, sprinkle lightly with salt, and let them sit for 15 minutes to draw out excess moisture. Pat dry with a paper towel.
4. Brush both sides of the eggplant slices with olive oil and bake for 15-20 minutes, flipping halfway, until softened and slightly golden.
5. Make the Sauce:
6. Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and garlic; sauté until fragrant and translucent.
7. Stir in the tomato pasta sauce, stevia, oregano, salt, and pepper. Simmer for 10-15 minutes. Adjust seasoning to taste.
8. Assemble the Lasagna:
9. Lightly grease a baking dish with olive oil or cooking spray.
10. Spread a thin layer of tomato sauce at the bottom of the dish.
11. Layer with baked eggplant slices, followed by a thin layer of tomato sauce, a sprinkle of basil leaves, and a mix of mozzarella and Parmesan cheese (add small dollops of ricotta if using).
12. Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
13. Bake:
14. Cover the dish with foil and bake for 20 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
16. Serve:
17. Let the dish rest for 10 minutes before slicing to allow the layers to set.
18. Garnish with fresh basil leaves and serve with a side salad or steamed greens for a complete meal.