Lighter Eggplant Parmesan
Ingredients
The eggplant and seasoning
-
2
pounds
eggplant
-
1
teaspoon
kosher salt
-
olive oil
spray
The cheese mixture
-
12
ounces
part-skim ricotta
-
¼
cup
Pecorino Romano
-
¼
cup
fresh parsley, chopped
-
1
large
egg
-
2½
cups
part-skim mozzarella
The sauce
-
4
cups
homemade tomato sauce or jarred marinara
Instructions
- Prepare the sauce if not already made.
- Preheat the oven to 450°F and spray two sheet pans with olive oil.
- Slice the eggplant into ¼ inch thick slices and season with salt.
- Bake the eggplant for 20 minutes, turning halfway through until golden.
- In a medium bowl, mix ricotta, egg, parsley, and ¼ cup of grated cheese.
- In a 9x12 baking dish, layer ½ cup of sauce, ⅓ of the eggplant, ⅓ of the ricotta mixture, ¾ cup mozzarella, and ¾ cup sauce.
- Repeat the layering two more times, reserving the last layer of mozzarella.
- Top with 1½ cups of sauce, remaining mozzarella, and remaining 2 tablespoons of grated cheese.
- Heat the oven to 400°F, cover with foil, and bake for about 40 minutes.
- Remove the foil and bake for an additional 10 minutes.
- Let it sit for 10 minutes before cutting.
Nutrition Facts (estimated)
Servings
8
Calories
256
Total fat
12.5g
Total carbohydrates
18.5g
Total protein
20g
Sodium
809mg
Cholesterol
59.5mg
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