Healthier, low carb recipe for traditional eggplant parmesan prepared with no breading and no frying. One of the fastest main course dinners you can make. It is ready in 20 minutes start to finish!
Select 2 medium to large size Chinese eggplant. Wash well. Substitute 1 large Italian eggplant, 8-10 Thai eggplant, or 4-6 Indian eggplant if desired.
Chop into medallions about 1/8 - 1/4 inch thick.
Spread out on a large pan and mix in the extra virgin olive oil. Bake for 10 minutes on 375 F/ 190 C or until the eggplant is softened.
Add cheese and bake for another 5-10 minutes or until cheese is bubbly and browned on the edges.
Serve immediately. Cool and refrigerate leftovers.
Substitute Thai or Indian eggplant if desired.
Feel free to use more pizza sauce and cheese if you like especially if you need to spruce up the leftovers before reheating.