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Classic Eggplant Parmigiana

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Ingredients
  Eggplant 1 Pound (1 medium size)
  Sliced zucchini 2 Cup (32 tbs) (bias sliced, 1/4 inch thick)
  Salt 1⁄4 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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