I love eggplant any type of way but I think my favorite is Eggplant Parmesan. The problem with that is that it is so very fattening as it’s fried in oil and also it’s very time consuming frying up each piece of eggplant. So I came up with a lighter baked version which is quite good and much healthier. So if you feel like having a second piece, you don’t have to feel guilty!
Low Fat Eggplant Parmesan
2 medium eggplants peeled and sliced into 1/4 – 1/2 inch slices
16 oz. low fat shredded mozzarella cheese
2-3 cups jarred or homemade marinara sauce (I make my own most of the time and the recipe is below)
Preheat oven to 350.
Pour about a half cup of sauce to the bottom of a large oven proof baking dish. Layer the eggplant over the sauce and sprinkle with half of the cheese. Add more sauce and more cheese, layering until the sauce, cheese and eggplant are used up. If you have leftover eggplant slices, try and fit them in the corners. You should have two layers.
Cover with foil and cook in a 350 degree oven for about a half hour. During the last 10 minutes of cooking remove the foil so the cheese gets nice and golden. Garnish with whole basil leaves, if desired. Enjoy!
2 (28 oz) cans crushed tomatoes
1 (6 oz) can tomato paste
4 large cloves of garlic, chopped
1 medium onion, chopped
1 tbsp. extra virgin olive oil
¼ cup chopped basil, plus whole leaves for garnish
Salt and pepper to taste
In a large non stick Dutch oven, heat the oil over low-medium heat. When the oil is hot add the garlic and sauté for a minute or two until the garlic is transparent. Be careful not to burn. Add the onion and stir. Add salt and pepper, to taste. To the garlic and onion mixture add in the tomatoes and the tomato paste and stir to combine. Cover and cook over low heat for about 45 minutes, stirring occasionally. During the last 10 minutes of cooking add in the fresh basil.