Eggplant Parmesan Light

Submitted by MelissaO

"This is a yummy Eggplant Parmesan that is baked, not fried... adjust the seasonings to your desire and enjoy! My husband and I can share this dish with very few leftovers, but feel good about it because the bulk of it is veggies!"

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Serves: 2-4

ingredients

• 1 large eggplant
• cooking spray
• 3⁄4 cup part-skim mozzarella cheese, shredded
• 15 ounces organic tomato sauce
• 2 tablespoons grated parmesan cheese
• 3 tablespoons italian seasoning, divided
• 2 slices whole wheat bread
• 1⁄2 teaspoon black pepper
• 1⁄2 tablespoon minced garlic

directions

1. Slice eggplant into 1/4 inch rounds, discarding stem.
2. Spray large skillet with cooking spray. Heat skillet to medium-high. Brown eggplant slices in skillet, turning after 2 minutes.
3. Mix tomato sauce, Parmesan cheese, 2 Tablespoons Italian Seasoning, and black pepper in a small mixing bowl.
4. Spread a thin layer of sauce mixture on the bottom of a 8 or 9 inch square baking dish. Add a layer of eggplant. Cover eggplant with 1/4 Cup Mozzarella cheese.
5. Repeat layers twice more: sauce, eggplant, cheese.
6. Pulse bread in blender or food processor to make medium course bread crumbs. Toast crumbs in hot skillet, stirring frequently to prevent burning. (Or toast bread before processing.) Combine bread crumbs with remaining Italian Seasoning. Layer seasoned crumbs on top of casserole.
7. Cover and refrigerate until ready to cook, or cook immediately.
8. Bake in oven at 350°F, uncovered, for approximately 45 minutes (or until bubbly).

Reviews

[Yoga Booty]

Simple and Easy. I used ready made breadcrumbs, and 15 oz diced tomatoes. I served it over chopped spinach. Thanks for the recipe!