Easy Eggplant Parmigiana

Serves 4

COST: $2.03

Per 1⁄4 recipe

Calories: 173

Fat: 9g

Carbohydrates: 11g

Protein: 11g

Fiber: 3g

Sugar: 6g

Sodium: 573mg

1 medium eggplant

1⁄2 teaspoon dried basil

1⁄2 teaspoon dried oregano

1⁄8 teaspoon (or to taste) garlic salt

1 cup spaghetti sauce

4 slices mozzarella cheese

1⁄4 cup grated Parmesan cheese

Preheat oven to 350°F. Spray an 8″ × 8″ baking pan with nonstick cooking spray.
Wash the eggplant and cut into slices about 1⁄4 inch thick. Stir the dried basil, dried oregano, and garlic salt into the spaghetti sauce.
Lay out half the eggplant slices flat on the prepared baking pan. Spoon the spaghetti sauce over the top. Cover the eggplant with foil and bake for 20 minutes or until tender. Remove from the oven. Uncover and lay the mozzarella slices on top.
Bake another 3–5 minutes, until the cheese melts. Sprinkle with Parmesan cheese and serve.