Baked Eggplant Parmigiana Rounds

Ingredients

2 medium eggplants sliced into ½ inch rounds, 3 tbsp extra-virgin olive oil, 1½ cups no-sugar marinara sauce, 1 cup shredded mozzarella, 2 tbsp grated parmesan, 1 tsp dried thyme, ½ tsp sea salt, ¼ tsp black pepper, fresh basil leaves

Metnod

1. Preheat oven to 425°F. Toss eggplant rounds with olive oil, salt, and pepper.

Roast 15 min until golden and tender.

1. Spread a thin layer of marinara sauce in a baking dish. Arrange roasted eggplant rounds in a single layer.
2. Top each round with sauce,

mozzarella, and parmesan. Sprinkle with thyme.

4. Bake 10-12 min until cheese is melted and lightly browned. Garnish with basil and serve hot.

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