- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 372
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 12 g
- Sugar
- 16 g
- Protein
- 16 g
- Cholesterol
- 44 mg
- Sodium
- 905 mg
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 372
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 12 g
- Sugar
- 16 g
- Protein
- 16 g
- Cholesterol
- 44 mg
- Sodium
- 905 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- Arrange the eggplant halves cut-side up on a rimmed baking sheet. Using the tip of a knife, score the flesh of the eggplant, being careful not to cut all the way through. Rub them evenly with 2 tablespoons olive oil and season with the salt. Roast until tender, 15 to 20 minutes.
- Remove the eggplant from the oven and divide the marinara evenly over the halves. Sprinkle with the mozzarella. Mix together the breadcrumbs, Parmesan and remaining 2 tablespoons olive oil in a small bowl. Top the eggplant with the breadcrumb mixture and return to the oven until golden brown and bubbly, about 12 minutes. Sprinkle with the basil and pepper flakes.
