Friday, May 15, 2015

Lighter Eggplant Parmesan

The cheeses are on top, instead of in layers, with a creamy sauce underneath.

1 large eggplant (2 lbs.) sliced 1/2 inch thick crosswise
1 tablespoon olive oil
coarse salt and ground pepper
1 cup homemade or best-quality-store bought marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup grated Parmesan

Preheat oven to 450, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

Meanwhile, make sauce.

Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

 like how  likes how easy and good this recipe is. Taken from Eat Smart.

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