This healthy eggplant parmesan is just as good if not better than the regular caloric glob.
By Kelly Morisson
Healthy Eggplant Parmesan
- Total Time: 50 mins
- Yield: 4 1x
Description
This healthy eggplant parmesan is just as good if not better than the regular caloric glob.
Ingredients
Scale
- 1 large eggplant, sliced into 1/4 inch thick slices
- 1 ½ cups canned tomato sauce
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ cup shredded cheese (see note below)
- salt and pepper, to taste
Instructions
- Preheat broiler. Line an 8×8 baking dish with foil and set aside.
- Place the eggplant slices in an even layer on a baking sheet. Spray with olive oil cooking spray and sprinkle with salt. Broil eggplant slices for about 7 minutes or until browned, flip, and broil for about 5 more minutes.
- Meanwhile, measure the tomato sauce out in a 2-cup glass measuring cup, and stir in oregano, basil, salt, and pepper. In the prepared baking dish, layer: ½ cup sauce, ½ the eggplant slices, ½ cup sauce, ¼ cup cheese, ½ the eggplant, ½ cup sauce, and ¼ cup cheese. Bake in the oven at 425 degrees Fahrenheit for 25 minutes. Devour.
Notes
Use any kind of shredded cheese you like. I used reduced fat Beemster. To keep this recipe vegan, use vegan cheese. To keep this recipe low sodium, omit salt.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Side
