Lighter Eggplant Parmesan

Ingredients

• Eggplant

  Raw

  2 eggplant, unpeeled (approx 1-1/4 lb) or 1.1kg

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Salt

  Table

  1 tsp or 6g

• Ricotta cheese

  Part skim milk

  12 oz or 340g

• Romano cheese

  ½ cup, grated or 50g

• Parsley

  Raw

  4 tbsp or 15g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Mozzarella cheese

  Part skim milk

  2 ½ cup, shredded or 280g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  4 cup or 1.03kg

Directions

1. Preheat oven to 450°F. Spray two sheet pans with oil.
2. Slice the eggplant into 1/4-inch thick slices. Arrange on prepared pans, allowing slight overlap. Season with salt. Bake for 20 minutes, turning halfway, until golden.
3. In a medium bowl, combine ricotta, egg, parsley, and half of the Romano cheese.
4. Spread 1/4 of the sauce on the bottom of a 9x12 baking dish. Layer 1/3 of the eggplant, 1/3 of the ricotta mixture, 1/3 of the mozzarella, and 1/3 of the remaining sauce. Repeat layers twice, reserving the last portion of mozzarella for topping.
5. Finish with remaining sauce and mozzarella.
6. Reduce oven temperature to 400°F. Cover dish with foil and bake for 40 minutes until cheese is melted and bubbling.
7. Remove foil and bake for an additional 10 minutes.
8. Let the dish sit for about 10 minutes before cutting.

Similar Foods

• Eggplant Parmesan
• Easy Baked Eggplant Parmesan
• Vegetable Lasagna
• Julia Child's Eggplant Persillade
• Eggplant Marinara Balls
• Slow-Cooker Eggplant Casserole