Eggplant Parmesan Light
Author: Merry
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)
- Preheat oven to 375 degrees.
- Pan spray 9x9 baking pan.
- Heat pasta sauce.
- Spoon a thin layer of sauce across the bottom of the baking pan.
- Cover with one layer of eggplant, slightly overlapping edges.
- Sprinkle with mozzarella, then lightly with Parmesan.
- Cover with a layer of sauce.
- Repeat another layer of eggplant and mozzarella and sauce until you have 3 or 4 layers depending of pan.
- When layers are done, coat top with sauce, then sprinkle with both cheeses.
- Bake for 30 to 45 minutes.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/eggplant-parmesan-light/
3.3.3077