Lighter Eggplant Parmesan

Lighter Eggplant Parmesan

Prep Time: 20 minutes
Servings: 8

Ingredients:
  • Cooking spray
  • 2 pounds (about 1 large or 2 medium) eggplant, sliced 1/4 inch thick
  • 1 teaspoon salt
  • 12 ounces part-skim ricotta
  • 1 large egg
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup + 2 Tbsp Pecorino Romano or Parmesan cheese
  • 2-1/2 cups part-skim mozzarella
  • 4 cups homemade or jarred marinara sauce
Directions:
  1. Preheat oven to 450°F.
  2. Spray 2 sheet pans with oil. Transfer your eggplant slices to the prepared pans. (It's okay if they overlap slightly.) Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
  3. Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of Pecorino Romano or Parmesan cheese.
  4. Spread 1/2 cup marinara sauce on the bottom of a 9x12 baking dish, and add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the marinara sauce.
  5. Add another layer of eggplant and repeat the ricotta cheese mixture, mozzarella cheese and marinara sauce two more times, reserving the third layer of mozzarella for topping.
  6. Finish with 1 and 1/2 cups of marinara sauce, remaining mozzarella cheese and the remaining 2 tablespoons of Pecorino Romano or Parmesan cheese.
  7. Heat the oven to 400°F. Cover the baking dish with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
  8. Remove foil and bake an additional 10 minutes.
  9. Take it out of the oven and let it sit about 10 minutes before cutting.
Notes:

This Lighter Eggplant Parmesan recipe might just become one of your favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.

Nutrition:

Per serving: Calories 256 | Carbohydrates: 19g | Protein: 20g | Fat: 13g | Fiber: 5g | Sugar: 10g

Recipe source: https://www.skinnytaste.com/lighter-eggplant-parmesan-5-pts/#recipe