Roasted Eggplant Parmesan Focaccia: An Italian-Inspired Delight

Ingredients

• 1 (1 1/2 pound) eggplant
• canola oil cooking spray
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 (14 ounce) can cherry tomatoes
• 1 (5 ounce) package baby arugula
• 0.5 teaspoon salt
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon ground black pepper
• 4 slices focaccia bread
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon dried oregano

Instructions

1. Preheat your oven to 450 degrees F (230 degrees C). Line two baking sheets with parchment paper for easy cleanup.
2. Slice the eggplant into twelve 1/4-inch thick rounds and arrange them on one of the prepared baking sheets. Lightly spray both sides with cooking spray, then season generously with salt and pepper.
3. Bake in the preheated oven for 20 minutes, flipping the eggplant rounds halfway through the cooking time. Remove from the oven, and then switch on the broiler.
4. While the eggplant is baking, heat oil in a large skillet over medium-high heat. Add the onions and sauté until they become soft and begin to brown, approximately 5 minutes. Incorporate the garlic and cook, stirring constantly, until its aroma fills the air, about 30 seconds. Introduce the cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to gently flatten the cherry tomatoes and continue cooking until the arugula wilts and the sauce is heated through, about 3 to 5 minutes.
5. Arrange the focaccia bread on the second baking sheet. Layer each piece with 3 eggplant rounds, followed by an equal portion of the tomato sauce, and then generously sprinkle Parmesan cheese over the top.
6. Position the baking sheet under the broiler until the cheese is melted and bubbly, approximately 1 minute. Garnish with fresh oregano and serve immediately for the best flavor.

Nutrition

• Calories: 312 kcal
• Fat Content: 11 g
• Fiber Content: 10 g
• Sugar Content: 9 g
• Sodium Content: 836 mg
• Protein Content: 10 g
• Cholesterol Content: 3 mg
• Carbohydrate Content: 47 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g