You can also used an aged shredded mozzarella cheese instead if you're following SCD.This is dairy-free when leaving the Parmesan out or using a plant-based Parmesan.These can be stored in the refrigerator for a few days and reheated at about 350℉ for 10 minutes or so.I don't salt the eggplant before roasting with olive oil because I find the sauce and cheese salty enough. That said, feel free to salt the eggplant right before roasting in the oven.For the sauce, this is my favorite marinara sauce or try my five minute sauce.
Servings: 8side servings
Calories: 121kcal
Ingredients
2poundseggplantstwo medium size eggplants, about one pound each