EGGPLANT PARMESAN LIGHT
This is a yummy Eggplant Parmesan that is baked, not fried... adjust the seasonings to your desire and enjoy! My husband and I can share this dish with very few leftovers, but feel good about it because the bulk of it is veggies!
Provided by MelissaO
Categories One Dish Meal
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggplant into 1/4 inch rounds, discarding stem.
- Spray large skillet with cooking spray. Heat skillet to medium-high. Brown eggplant slices in skillet, turning after 2 minutes.
- Mix tomato sauce, Parmesan cheese, 2 Tablespoons Italian Seasoning, and black pepper in a small mixing bowl.
- Spread a thin layer of sauce mixture on the bottom of a 8 or 9 inch square baking dish. Add a layer of eggplant. Cover eggplant with 1/4 Cup Mozzarella cheese.
- Repeat layers twice more: sauce, eggplant, cheese.
- Pulse bread in blender or food processor to make medium course bread crumbs. Toast crumbs in hot skillet, stirring frequently to prevent burning. (Or toast bread before processing.) Combine bread crumbs with remaining Italian Seasoning. Layer seasoned crumbs on top of casserole.
- Cover and refrigerate until ready to cook, or cook immediately.
- Bake in oven at 350°F, uncovered, for approximately 45 minutes (or until bubbly).
Nutrition Facts : Calories 445.2, Fat 17.2, SaturatedFat 9.9, Cholesterol 58.8, Sodium 1879.4, Carbohydrate 47.9, Fiber 14.7, Sugar 18.1, Protein 31.1
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