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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!”
READY IN:
1hr 3mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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