Roasted Eggplant Parmesan

I’m half Italian, and my mom makes the best eggplant.  Here’s a vegan, healthy, and points friendly version of the Italian favorite.  I modified this recipe from one in Prevention Magazine.

Slice  2 to 3 eggplants and place on baking sheets coated with cooking spray, spray on top of the eggplants and sprinkle with a little salt.
Bake at 400 for 30 minutes.
In a nonstick skillet with cooking spray, saute one clove of thinly sliced garlic, add 1 28 oz can tomatoes, chopped,  20 fresh basil leaves, and salt.  Cook till thickened, about 15 minutes and season to taste.
Put tomato sauce into food processor and puree.
In an 8×8 pan layer sauce, then eggplant, sauce, vegan parmasean (I used Parma), keep repeating.
Bake at 400 for 30 minutes; let rest 10 minutes.

4 servings.  Weight Watchers PointsPlus value: 4

Eggplant Vegan