Low Fat Eggplant (Aubergine) Parmesan

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.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 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

Directions

1. Preheat oven to 400 degrees.
2. Peel and slice eggplant into 1/2 slices.
3. Spray both sides with cooking spray and place on a sprayed baking sheet.
4. sprinkle with half of the salt and garlic powder.
5. Bake 20 minutes, turning the eggplant halfway through cooking time.
6. In a sauce pan, saute minced garlic in cooking spray until lightly browned.
7. Add tomato sauce, italian seasoning, oregano, and bouillon granules.
8. Reduce heat under pan to very low and cover.
9. Remove eggplant from baking sheet.
10. 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.
11. Finish with a layer of sauce. Top with cheeses and bake until cheese is melted.