Eggplant Parmesan Light
Recipe type: Main dish
Cuisine: Italian
Serves: 6
  • Pasta sauce of your choice (I used a light marinara sauce)
  • 1 eggplant, peeled and sliced about ¼ inch thick
  • 4 to 8 ounces Mozzarella,low fat, shredded
  • ¼ cup fresh grated Parmesan or Romano cheese (or more to taste)
  1. Preheat oven to 375 degrees.
  2. Pan spray 9x9 baking pan.
  3. Heat pasta sauce.
  4. Spoon a thin layer of sauce across the bottom of the baking pan.
  5. Cover with one layer of eggplant, slightly overlapping edges.
  6. Sprinkle with mozzarella, then lightly with Parmesan.
  7. Cover with a layer of sauce.
  8. Repeat another layer of eggplant and mozzarella and sauce until you have 3 or 4 layers depending of pan.
  9. When layers are done, coat top with sauce, then sprinkle with both cheeses.
  10. Bake for 30 to 45 minutes.
Recipe by JAQUO Lifestyle Magazine at