WW Eggplant ParmSubmitted by: LAUR986
1 large eggplant (2 lbs)
1 tbsp olive oil
12 oz fat free ricotta
1/4 cup + 2 tbsp Pecorino Romano
1/4 cup fresh parsley, chopped
2 cups reduced fat mozzarella (I used Sargento)
3 cups homemade tomato sauce
Preheat oven to 450Â°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.
In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese.
Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400Â°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user LAUR986.