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Individual Baked Eggplant Parmesan

Ingredients

  • 1 medium eggplant, cut into 1/2-inch thick slices
  • 1 1/2 teaspoons salt
  • 1 cup Slow Cooker Marinara Sauce
  • 1 package (8 oz.) fresh mozzarella, cut into 8 slices, divided 
  • 1 package (0.75 oz.) fresh basil, leaves only, divided
  • 1/4 cup grated Parmesan cheese, divided

Directions

  1. Sprinkle eggplant with salt and place in a colander to drain for 1 hour.
  2. Heat oven to 375°F. Spray baking pan and 5 (4-inch) ramekins with nonstick cooking spray.
  3. Rinse eggplant thoroughly with water to remove salt. Press each slice between paper towels to remove extra water and salt. Place on papertowels to dry. Arrange a single layer of eggplant slices in baking pan.
  4. Bake 25 to 30 minutes or until eggplant is tender. Remove slices to cooking rack. Repeat baking remaining eggplant. Reduce oven temperature to 350°F.
  5. In each ramekin, layer 1 slice eggplant, 1 tablespoon sauce, 1 slice mozzarella, 1 basil leaf, 1 additional tablespoon sauce and sprinkle with Parmesan cheese. Repeat layers ending with a sprinkle of Parmesan cheese.
  6. Bake 20 to 25 minutes or until cheese is melted and eggplant layers are heated through.
Serves: 5

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