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No Fry Eggplant Parm

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“This is a waistline friendly version of eggplant parm that I concocted. We really like it. It's nothing fancy, but it sure hits the spot, minus many of the calories. Additionally, it's an easy dish to do, perfect for a weeknight or even a make-ahead type of meal. What I do is assemble it in the morning before work, and then DH pops it in the oven when he gets home. Hope you enjoy!”
1hr 3mins

Ingredients Nutrition


  1. Preheat oven to 425.
  2. Spray cookie sheet with cooking spray, arrange eggplant slices in a single layer.
  3. Spray the top of eggplant slices.
  4. Bake on center rack for 25 minutes
  5. In a 9x9 inch dish, layer eggplant slices, topped with sauce, topped with cheese. Repeat.
  6. You will probably get about 3 layers. End with cheese topping.
  7. At this point, you can cover and refrigerate until you are ready to bake, OR:
  8. Bake at 350 for 30 minutes.
  9. Serve with salad and crusty bread, or over pasta, or use as sandwich filling.

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