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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In this variation of eggplant Parmesan, instead of coating the eggplant slices in breadcrumbs, you simply coat them with cooking spray and brown them before topping the slices with a tomato mixture and cheese. Ingredients:
olive oil-flavored cooking spray |
1 small eggplant, peeled and thinly sliced into 6 slices (about 1 pound) |
freshly ground black pepper |
1 1/2 cups canned whole tomatoes, chopped |
1 tablespoon minced onion |
2 teaspoons dried basil |
3 garlic cloves, minced |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
2 tablespoons minced fresh parsley |
1 tablespoon grated parmesan cheese |
Directions:
1. Preheat broiler.
2. Coat a jelly roll pan with cooking spray. Arrange eggplant in pan in a layer; coat with cooking spray. Broil 6 to 7 minutes, or until lightly browned. Turn and lightly coat with cooking spray; season with pepper. Broil an additional 6 to 7 minutes, or until lightly browned.
3. Combine tomato and next 3 ingredients in a bowl.
4. Arrange eggplant in an 11 x 7-inch baking dish coated with cooking spray. Top eggplant with mozzarella cheese and tomato mixture. Reduce oven temperature to 375°. Bake, uncovered, 12 to 15 minutes, or until cheese melts. Sprinkle parsley and Parmesan over eggplant mixture. Serve immediately.
5. carbo rating: 7
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