Skillet Eggplant Parmesan
Ingredients
- 2 (1-inch-thick) slices eggplant
- 2 tsp olive oil
- ½ cup natural marinara sauce (such as Rao's)
- ¾ cup grape tomatoes
- 3 oz thinly sliced fresh mozzarella cheese
- 3 Tbsp shredded Parmesan cheese
- 2 Tbsp pesto
Instructions
- Preheat broiler. Cook eggplant in hot oil in a small cast-iron skillet over medium-high heat 4 minutes per side or until golden. Remove from skillet; keep warm.
- Add marinara sauce to skillet; cook 5 minutes or until sauce is thoroughly heated. Stir in tomatoes. Nestle eggplant into sauce, and top with cheeses.
- Broil 1 to 2 minutes or until cheese is bubbly and browned. Drizzle with pesto.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
333
|
333
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 13 | 13 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 469 | 469 |
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