Community Pick

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....... :)”
READY IN:
30mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Spray baking sheet with cooking spray.
  3. Cut eggplant into 1/2 inch thick slices; season with salt and pepper.
  4. Place eggplant on baking sheet; spray tops lightly with olive-oil spray.
  5. Bake at 400 degrees F. for 20 minutes, or until tender.
  6. In the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through.
  7. Spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire.
  8. Sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella.
  9. 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. Sprinkle with parmesan cheese and serve.

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