Light Eggplant Parm

Name: Light Eggplant Parm Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 fresh eggplant approx. 1 1/4 pound; cooking oil spray; part-skim shredded mozzarella 1 cup; four-cheese pasta sauce 1 1/2 cup

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Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 4

Ingredients

1 fresh eggplant, approx. 1 1/4 poundcooking oil spraypart-skim shredded mozzarella, 1 cupfour-cheese pasta sauce, 1 1/2 cup

Directions

Peel and slice eggplant lengthwise, 1/4 inch thick. Spray cookie sheet with oil spray and lay out eggplant slices. Spray the eggplant again and broil until lightly browned. Flip slices and continue to broil until evenly browned. Preheat oven to 350 degrees. In an oven-ready casserole, pour enough of the tomato sauce to lightly coat the bottom. Assemble a thin layer of eggplant strips on the bottom. Top with some sauce and 1/4 of the cheese. Repeat layers, ending with cheese. Bake for 15-20 minutes until sauce is heated through and cheese is melted.

Serving Size:�Makes 4 1-cup servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving