No Fry Eggplant Parm

Submitted by MrsMM

"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!"

 

• Ready In: 1hr 3mins
• Ingredients: 3
• Serves: 4

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.

Reviews

[Jade 3]

I really liked this one. Made it with my homemade sauce. It was very simple and I liked it better than using fried eggplant.

 

[kfrankshun]

Dont leave the skin on the eggplant!!