Classic Eggplant Parmigiana
|Eggplant||1 Pound (1 medium size)|
|Sliced zucchini||2 Cup (32 tbs) (bias sliced, 1/4 inch thick)|
|Light ricotta cheese/Low fat cottage cheese||1 Cup (16 tbs), drained|
|Refrigerated fat free vegetable marinara sauce/2 cups bottled light spaghetti sauce||15 Ounce (1 container)|
|Tomato||1 Small, thinly sliced|
|Shredded reduced fat mozzarella cheese||2 Ounce (1/2 cup)|
|Grated parmesan cheese||2 Tablespoon|
If desired, peel eggplant.
Cut eggplant into 1/2-inch slices; halve each slice.
In a large saucepan cook the eggplant, zucchini, and salt in a small amount of boiling water for 4 minutes.
Drain vegetables; pat dry with paper towels.
Divide the eggplant and zucchini among 4 individual au gratin dishes or casseroles.
Top with the ricotta or cottage cheese.
Spoon the marinara sauce or spaghetti sauce over cheese and top with sliced tomato.
Sprinkle with the mozzarella cheese and Parmesan cheese.
Bake in a 350° oven for 20 to 25 minutes or until heated through.