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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I got this recipe from the Week 1 book WW. I have it many times and I love to make it cut into 6 servings eat 1 then freeze the others. It's a great dinner with a salad when the family is eating the hot dogs, pizza or stuff you just don't want to eat. It's also makes for a quick & delicous lunch. Ingredients:
2 eggplants, cut into 1/2 inch rounds. about 1 lb each |
3 cups marinara sauce, made with core ingredients |
24 large basil leaves |
1 1/4 cups fat free mozzarella cheese, shredded |
Directions:
1. Preheat the broiler, place the eggplant in a single layer on a baking sheet and spray with nonstick cooking spray. Broil until well browned, about 4 minutes. Turn over, repeat other side. Remove from oven. Reduce heat to 375 degrees.
2. Spread 1 cup of the sauce in an 11x14 baking dish. Add eggplant rounds overlapping slightly. Top with remaining sauce, basil leaves, then cheese.
3. Bake until cheese begins to brown, about 20 minute Let stand 10 minutes before cutting.
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