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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 20 minutes; Cook: 36 minutes; other: 5 minutes Ingredients:
1 (26-ounce) jar marinara sauce (such as bertolli) |
2 tablespoons balsamic vinegar |
1/2 teaspoon crushed red pepper |
1/4 teaspoon black pepper |
3/4 cup dry breadcrumbs |
1/2 cup grated parmesan cheese |
1 teaspoon dried italian seasoning |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1/3 cup fat-free mayonnaise |
1 (1 1/2-pound) eggplant, peeled and cut into 1/4-inch-thick slices |
cooking spray |
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided |
Directions:
1. Preheat oven to 425°.
2. Combine first 4 ingredients; stir well. Set aside.
3. Combine breadcrumbs and next 4 ingredients in a pie plate or shallow dish; stir well. Spread mayonnaise over both sides of eggplant slices, and dredge in breadcrumb mixture. Set aside 1/4 cup leftover breadcrumb mixture. Place eggplant slices on a baking sheet coated with cooking spray. Bake at 425° for 16 minutes or until lightly browned. Remove eggplant from oven. Reduce oven temperature to 375°.
4. Spoon 1/2 cup marinara sauce mixture in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange half of eggplant slices over sauce. Pour about 1 cup marinara sauce over eggplant slices, and sprinkle with 3/4 cup mozzarella cheese. Repeat procedure with remaining eggplant, marinara sauce, and cheese; top with reserved 1/4 cup breadcrumb mixture.
5. Bake, uncovered, at 375° for 20 minutes or until bubbly. Let stand 5 minutes before serving.
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