Decontructed Eggplant Parm

Decontructed Eggplant Parm

No bread/breadcrumbs no problem! There’s not much I enjoy more than good eggplant parmesan, so what else would I do but turn my eggplant into a bowl and stuff that thing with all the fix ins for a delicious eggplant parm? Just 30 mins and you have your own personal parm with melty cheese on top that’s naturally gluten free and extremely healthy. And guess what, you’re left with a whole half an eggplant for lunch tomorrow. Can’t beat that!

Ingredients:

• 1 eggplant
• 1 tbsp olive oil
• 2 spoonfuls of your favorite pasta sauce
• 1 sausage
• 1 cheese stick/ cheese of choice (don’t judge me, cheese sticks are awesome!)

Directions:

• Preheat your oven to 400 degrees
• Slice your eggplant length-wise and score it in a checker pattern, being sure not to cut through the skin
• Use a spoon and carve out the inside to make a nice boat
• Place your hollow eggplant boats facing up on your pan and drizzle a little olive oil on top and any seasonings of choice
• Drizzle a little more over your carved out bits and place them right next to your boats on the pan
• Bake for 20 minutes
• Remove from oven and spoon in your pasta sauce
• Place back in oven for 5 more minutes while you heat/ cook your sausage or meat of choice
• Remove the eggplant from the oven and top the boats with cut up sausage, your eggplant inside pieces, and a shredded cheese stick
• Place back in for 2-3 mins on broil until perfectly melty and brown