- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 244.1
- Total Fat: 15.0 g
- Cholesterol: 29.4 mg
- Sodium: 615.1 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 4.8 g
- Protein: 14.7 g
Lightened-Up Eggplant ParmesanSubmitted by: PNICOLET1
IntroductionEggplant Parmesan Goes on a Diet. Using grilled eggplant in place of breaded, this classic Italian-American dish saves a lot of time and mess. Use your favorite Marinara Sauce - Relish Weekly Mag Eggplant Parmesan Goes on a Diet. Using grilled eggplant in place of breaded, this classic Italian-American dish saves a lot of time and mess. Use your favorite Marinara Sauce - Relish Weekly Mag
3 medium uncooked eggplant(s), peeled and cut lengthwise into 1/2-inch slices (ab
2 clove(s) (medium) garlic clove(s), minced
1 Tbsp Italian seasoning, dried Italian herb mix
1 tsp kosher salt
1/8 tsp black pepper, Freshly Ground Black Pepper
1 spray(s) cooking spray
5 cup(s) store-bought marinara sauce
8 oz Provolone cheese
1 cup(s) grated Parmesan cheese, Parmigiano Reggiano or Asiago Cheese
8 leaf/leaves basil, whole
1/8 cup(s) olive oil
2. Preheat oven to 350 degrees.
3. Heat grill or large nonstick grill pan. Spray pan with oil and saute eggplant slices until lightly brown on both sides.
4. Spoon 1/2 cup marinara into a 13x9 inch casserole dish. Top with about 6 eggplant slices, 6 cheese slices and a few basil leaves. Top with 1 1/2 cups sauce and repeat layering, ending with sauce and Parmigiano Reggiano cheese.
5. Cover with foil and bake 20 minutes. Remove foil and bake an additional 10-15 minutes, until surface is golden brown. Serves 8.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user PNICOLET1.