Recipe by Sue Lau
One of DH favorites, he can't get enough! Have a loaf of crusty Italian bread rubbed with some roasted garlic to go with this along with some Caesar salad! Mmmmmm....... :)
Top Review by spatchcock
This was really impressive! I'm trying to cut back on carbs in the evenings (makes me feel icky in the a.m. to have lots of carbs at night)--so this fit the bill perfectly. I did add a little grated romano but I used all fat-free cheese on top. Also, I sauteed some sliced mushrooms and added them just before the cheese, and then I broiled it. It was really, really good. Thanks for such a flavorful, HEALTHY!!!! recipe!
- 1 large eggplant
- 4 -6 ounces tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- salt, to taste
- fresh ground black pepper, to taste
- chopped fresh herb (basil, oregano, parsley, etc.) (optional)
- 1⁄2 cup fat free mozzarella cheese
- 1 cup reduced-fat mozzarella cheese
- olive oil flavored cooking spray
- 2 tablespoons low-fat parmesan cheese
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Spray baking sheet with cooking spray.
- Cut eggplant into 1/2 inch thick slices; season with salt and pepper.
- Place eggplant on baking sheet; spray tops lightly with olive-oil spray.
- Bake at 400 degrees F. for 20 minutes, or until tender.
- In the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through.
- Spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire.
- Sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella.
- Bake 5-7 minutes more at 400 degrees F. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown).
- Sprinkle with parmesan cheese and serve.