Baked Eggplant ParmasanSubmitted by: STHRNSHAR
IntroductionA lighter, yet tasty Eggplant Parm that everyone will love! A lighter, yet tasty Eggplant Parm that everyone will love!
2 eggplant, unpeeled
Extra Virgin Olive Oil, 2 tbsp
Salt & Pepper
Marinara sauce, 2.5 cup (approx 24 oz)
Tomatoes, Fire Roasted, 14.5. oz
Cheese, Italian Blend, Shredded, 1.5 cup
Bread crumbs, dry, seasoned, 1 cup
Finish under the broiler for 5 minutes for a crispy golden top.
Combine diced tomatoes with marinara and pour enough to cover bottom of 9x12" casserole dish. Distribute half of baked eggplant evenly across then cover with .5 cup of cheese. Pour another layer of sauce over eggplant and cheese and repeat the process, reserving enough sauce to cover top. Place the last .5 cup of cheese and cover top with 1 cup of breadcrumbs. Bake in 350 degree oven for 30 minutes.
Serving Size: makes 12 generous servings
Number of Servings: 12
Recipe submitted by SparkPeople user STHRNSHAR.