HEALTHY EGGPLANT PARMESAN:

If you’re anything like me, despite your attempts to opt for healthier options this past SuperBowl weekend, you probably still indulged in some carb-filled, cheese-loaded snacks, which probably threw off whatever healthy eating habits you’ve been able to achieve so far this year. But that’s okay! This healthy eggplant parm is the gateway to get yourself back into your healthy eating habits since it’s equal parts healthy but satisfying thanks to the sprinkle of cheese at the end.

Ingredients:

For the Eggplant Parmesan:

1 eggplant (make it 2 eggplants if you’re cooking for 4)

½ chopped onion

3 chopped garlic cloves

1-2 cups bolognese sauce (recipe on the blog)

¼ cup mozzarella cheese

4 tbsp grated parmesan cheese

Chopped fresh basil

Directions:

For the Eggplant Parmesan:

• Cut an eggplant in half lengthwise, scoop out the insides, and chop into bite sized pieces.

• Sauté with onion and garlic in some olive oil until translucent.

• Add in bolognese sauce until warmed through.

• Preheat oven to 350 degrees and start scooping filling mixture into halved eggplants.

• Sprinkle with some mozzarella and parm (optional if you’re doing @whole30) and bake for 40 minutes or until cheese is bubbly.

• Finish with some chopped basil and some more parmesan