Low Fat Eggplant Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Light, delicious eggplant parmesan to enjoy as a main dish. Add salad for a complete meal. Ingredients:
1 eggplant, sliced, peeled |
1 egg |
2 tbsp. parsley, chopped |
28 oz. tomatoes, canned, crushed |
1 tbsp. olive oil |
1 onion, chopped |
2 cloves garlic, finely chopped |
1 tsp. salt |
1 tsp. pepper |
1 tsp. dried basil |
2 oz. mozzarella cheese, part-skim, shredded |
2 tbsp. cheese, pecorino romano, grated |
Directions:
1. Saute chopped onion and garlic in 1 tbsp. olive oil on low heat until translucent.
2. Add 1 can crushed tomatoes, salt, pepper and basil.
3. Simmer for about 20 minutes on low heat.
4. Meanwhile, peel and slice one large eggplant into 1/4 slices.
5. Beat 1 egg with 1-2 tbsp. water and 2 tbsp. chopped fresh parsley.
6. Dip eggplant in egg mixture and cook on a hot stovetop grill sprayed with non-stick spray until golden brown on both sides.
7. Layer browned eggplant slices with tomato sauce, grated romano, and shredded mozzarella.
8. Bake in 350 degree oven for 30 minutes until hot and bubbly.
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