Tags
eggplant and cheese, eggplant parm, eggplant Parmesan, mozzarella bake, roasted eggplant, spaghetti marinara, vegetarian pasta
I am a huge fan of of roasted vegetables and like everyone else, when I can, I go low carb. Even my pasta was low carb tonight and I limited it to one cup. I had an abundance of this beautiful light purple eggplant and tonight I was going to use it. I didn’t want the heaviness of it being fried nor the extra breading, so I thought “Why can’t I do this roasted?”. Well, lucky for me, I can because I am the only one eating this tonight! Yes the other spoiled people in my family opted for chicken Parmesan so I had to make two dinners tonight. Not something I do often but I knew mine was so easy I didn’t mind. I loved the fresh flavors of this with the fresh basil and tomato sauce. Ok, let’s get into this as I am tempted at the moment to go get more!
