Lightened-up Eggplant Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 medium italian eggplants peeled & cut lengthwise into 1/2 in slices ('6 slices/eggplant) |
1/4 cup(s) extra-virgin olive oil |
2 clove(s) garlic minced |
1 tablespoon(s) dried italian herb mix |
1 teaspoon(s) coarse salt |
freshly ground black pepper |
nonstick cooking spray |
5 cup(s) favorite marinara sauce |
8 ounce(s) provolone cheese sliced |
1 cup(s) parmagiano reggiano or asiago cheese grated |
8 fresh basil leaves whole |
Directions:
1. Place eggplant slices on large pan or platter, rub w/olive oil, then garlic, Italian herbs, salt & pepper. Let stand 5 mins.
2. Preheat oven to 350.
3. Heat grill or large nonstick grill pan. Spray w/oil & saute eggplant slices, until lightly brown on both sides.
4. Spoon 1/2 C marinara into 13x9 in dish. Top w/about 6 eggplant slices, 6 cheese slices & a few basil leaves. Top w/1 1/2 C sauce & repeat layering, ending w/sauce & parmigiano Reggiano.
5. Cover w/foil & bake 20 mins. Remove foil & bake an additional 10-15 mins, until surface is golden brown.
6. Per serving: 338 cal, 21g fat, 27mg chol., 14g prot, 25g carbs, 10g fiber, 1415mg sodium.
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