January 22, 2013

Low Calorie Eggplant Parmesan


Makes 12 Servings

1 - Eggplant, sliced
1 Tbsp – Light Olive oil
1/4 cup - Fresh parsley, chopped
2 Tbsp - Fresh cilantro, chopped
2 cups- Reduced fat mozzarella, shredded
2 cups - Homemade tomato sauce
Salt & pepper

 Tomato Sauce
1 can (28 ounce) – Diced tomatoes
2 Tbsp – Fresh parsley, chopped
2 cloves garlic, minced
½ medium onion, diced
2 Tbsp – Dried Oregano
1 Tbsp – Light olive oil
Salt & Pepper to taste

Preheat oven to 450 degrees

 1. Add olive oil to a pot over medium heat; add onions and garlic and sauté for 3-4 minutes.  Add remaining sauce ingredients in a pot and bring to a simmer.  While sauce simmers, slice your eggplant in ¼ inch thick slices.

2. Light salt both sides of the eggplant then lay on paper towels to soak up the moisture, for 20-30 minutes.  

3. Brush the eggplant with olive oil on both sides and place on a cookie sheet. Bake for 20-25 minutes, turning half way through until eggplant is golden brown. Turn the oven down to 400 degrees once eggplant is done.

3. In a medium bowl combine parsley, oregano, and mozzarella cheese. Set aside.

4. In a 9x12 baking dish, add a small amount of sauce to the bottom of the dish.  Then place a layer of eggplant to cover the bottom of the dish.  Top with 1/2 cup of mozzarella cheese, half of the tomato sauce, and then ½ cup of mozzarella cheese.  Then add another layer of eggplant and repeat with cheese and sauce (making sure that the cheese is on top).
5. Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting.



PER SERVING (1 eggplant): 108 calories, 8g fat, 258mg sodium, 4g carbs, 5g protein


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