Description
A lighter take on a classic! This eggplant parmesan is surprisingly satisfying and delicious.
Ingredients
Units
- 1 large eggplant
- 1 1/2 cups (355 ml) canned tomato sauce
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 cup (118 ml) shredded cheese
- salt and pepper
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, then flip and broil for about 5 more minutes.
- Meanwhile, in a 2-cup glass measuring cup, combine tomato sauce, 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°F (218°C) for 25 minutes.
Notes
- For a richer flavor, use fresh basil and oregano instead of dried.
- To reduce sodium, use no-salt-added tomato sauce and season to taste.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 10
- Cholesterol: 20