Recipe by JacquelineS
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.
Top Review by Kumquat the Cat's friend
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
- 453.59 g eggplant, sliced & peeled
- 2.46 ml salt
- 2.46 ml garlic powder
- 226.79 g tomato sauce
- 2 garlic cloves, minced
- 2.46 ml italian seasoning
- 2.46 ml oregano
- 2.46 ml chicken bouillon granule
- 59.14 ml mozzarella cheese, shredded
- 29.58 ml parmesan cheese, grated
- olive oil flavored cooking spray
Directions See How It's Made
- 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.