You all know I have a thing about red sauce. I swear, I'd eat shoe leather if it were covered with a good marinara! But I'd much prefer a good eggplant Parmesan! You wouldn't know this version is lightened up because it is so loaded with flavors and textures.
Eggplant for this dish is traditionally breaded and fried. I baked it instead, used part-skim cheese and a made-from-scratch marinara filled with carrots, celery, onions and herbs. I'll post that recipe sometime soon. I served it with a mixed greens salad.
For my Weight Watchers friends, this works out to about 3 points a serving.
Savory Eggplant Parmesan
Makes 8 servings
1-2 medium eggplants, enough for 18-21 1/3-inch slices
3-4 cups of your favorite marinara
1/2 cup Egg Beaters or other egg substitute
1 cup Italian-style bread crumbs
8 oz part-skim or 2 % mozzarella cheese(divided)
1 cup grated Parmesan cheese (divided)
Preheat oven to 350F.
Dip eggplant slices in egg substitute and dredge in the bread crumbs. Arrange them on foil-covered baking sheet. Bake 25 minutes, turning once, until golden brown.
Spray 9"X13" baking dish and spread about 1/2 -1cup of sauce on the bottom. Top with one layer of eggplant, about 6 pieces, and layer about 1 cup of sauce and a third of mozzarella and Parmesan on top. Repeat the process twice more.
Bake for about 10 minutes, until cheese is lightly brown and sauce is bubbling. Cut into 8 pieces and serve hot.