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Prep Time: 8 Minutes Cook Time: 55 Minutes |
Ready In: 63 Minutes Servings: 4 |
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This is a waistline friendly version of eggplant parm that I concocted. We really like it. It's nothing fancy, but it sure hits the spot, minus many of the calories. Additionally, it's an easy dish to do, perfect for a weeknight or even a make-ahead type of meal. What I do is assemble it in the morning before work, and then DH pops it in the oven when he gets home. Hope you enjoy! Ingredients:
1 1/2 lbs eggplants, sliced into 3/4-inch thick slices, skin on |
2 cups your favorite pasta sauce |
2 cups shredded reduced-fat mozzarella cheese |
Directions:
1. Preheat oven to 425.
2. Spray cookie sheet with cooking spray, arrange eggplant slices in a single layer.
3. Spray the top of eggplant slices.
4. Bake on center rack for 25 minutes
5. In a 9x9 inch dish, layer eggplant slices, topped with sauce, topped with cheese. Repeat.
6. You will probably get about 3 layers. End with cheese topping.
7. At this point, you can cover and refrigerate until you are ready to bake, OR:.
8. Bake at 350 for 30 minutes.
9. Serve with salad and crusty bread, or over pasta, or use as sandwich filling.
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