Ingredients
-
1
-
4 - 6
-
1
-
1
-
1
-
-
-
-
1/2
-
1
-
-
-
-
-
Directions
Reduced-Fat Eggplant Aubergine Parmesan, One of DH favorites, he can’t get enough! Have a loaf of crusty Italian bread rubbed with some roasted garlic to go with this along with some Caesar salad! Mmmmmm……. :, We really enjoyed this eggplant parmesan for dinner last night. I didn’t use low fat or fat free cheese, but I did like that this recipe seemed healthier by cutting out the egg, breadcrumbs and oil found in other eggplant parmesan recipes. We used an 8 oz can of tomato sauce, which worked great because we liked it saucy. Served over angel hair pasta tossed in Andiamo’s mushroom wine sauce. I’ll make this again. Thanks!
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees F. |
|
2
Done
|
Spray Baking Sheet With Cooking Spray. |
|
3
Done
|
Cut Eggplant Into 1/2 Inch Thick Slices; Season With Salt and Pepper. |
|
4
Done
|
Place Eggplant on Baking Sheet; Spray Tops Lightly With Olive-Oil Spray. |
|
5
Done
|
Bake at 400 Degrees F. For 20 Minutes, or Until Tender. |
|
6
Done
|
in the Meantime, Simmer Tomato Sauce With Basil, Garlic, and Oregano Until Heated Through. |
|
7
Done
|
Spread Tomato Sauce on Eggplant; Top With Some Chopped Fresh Herb, If You Desire. |
|
8
Done
|
Sprinkle With Fat-Free Mozzarella; Then Cover With Reduced-Fat Mozzarella. |
|
9
Done
|
Bake 5-7 Minutes More at 400 Degrees F. or Until Cheese Is Melted You May Bake Longer, or Place Under Broiler If You Like the Cheese to Brown. |
|
10
Done
|
Sprinkle With Parmesan Cheese and Serve. |
