Prep 5 mins
Cook 15 mins
A tasty version of a high-fat favorite! Enjoy with whole wheat pasta for a healthy meal. Substitute vegetable bouillon grandules for a vegetarian dish.
- 1 lb eggplant, sliced & peeled
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 8 ounces tomato sauce
- 2 garlic cloves, minced
- 1⁄2 teaspoon italian seasoning
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon chicken bouillon granule
- 1⁄4 cup mozzarella cheese, shredded
- 2 tablespoons parmesan cheese, grated
- olive oil flavored cooking spray
- Preheat oven to 400 degrees.
- Peel and slice eggplant into 1/2 slices.
- Spray both sides with cooking spray and place on a sprayed baking sheet.
- sprinkle with half of the salt and garlic powder.
- Bake 20 minutes, turning the eggplant halfway through cooking time.
- In a sauce pan, saute minced garlic in cooking spray until lightly browned.
- Add tomato sauce, italian seasoning, oregano, and bouillon granules.
- Reduce heat under pan to very low and cover.
- Remove eggplant from baking sheet.
- In a small baking dish, spread a thin layer of sauce. Add one layer of eggplant, another of sauce and so on until all eggplant is used.
- Finish with a layer of sauce. Top with cheeses and bake until cheese is melted.
The sauce on this was phenomenal. I think it was the bouillon (I used vegetable) that did it. My BF wanted to eat the leftovers for lunch, which is simply unprecedented! I dipped the eggplant in egg whites and coated with some panko bread crumbs. I figure this didn't affect the fat and calories too much. I also upped the tomato sauce by about 50% as per other reviewer's recommendation and added 1/2 cup low fat mozzarella. Served it with spaghetti. My only other suggestion is to cook the eggplant a little longer if you prefer. I'm going to make this again soon, to see if it will be as good as it was the first time! Thanks for a terrific recipe:D
Wow! The sauce is indeed phenomenal. The best eggplant in DH opinion. As always, I sprinkled the eggplant with salt for a half an hour before putting it into the oven but I'm not sure if it's necessary for this recipe. I doubled the sauce and added a layer of cooked veal tongues on top of the eggplant. DH, who is not a big fan of tongues, couldn't have enough. From now on it will be our way of making eggplant. Thanks, Jacqueline.
Yummy! I added 8 oz of sliced fresh mushrooms, and took the chance that it would make it a little watery. Of course it did, so I baked it a little longer to thicken it up some. Next time I'll saute the mushrooms prior to adding between the layers to avoid that. I used part skim mozzarella instead, but it didn't seem to make a difference. This did not taste dietary at all. I doubled it to serve more people, and I'm going to have the leftovers for lunch. Thanks so much!!