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Eggplant Parmesan Bake (Low-Fat)

Roasted eggplant layered with marinara and a light coating of low-fat cheese, baked until golden and bubbly.

Ingredients

  • 2 medium eggplants sliced into 1/2-inch rounds
  • 1 cup marinara sauce
  • 1/2 cup mozzarella cheese shredded, low-fat
  • 1/4 cup Parmesan cheese grated, low-fat
  • 1/2 cup breadcrumbs whole wheat, optional
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil for brushing
  • to taste salt and pepper
  • 1/4 cup fresh basil chopped, for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Brush eggplant slices with olive oil and season with salt and pepper. Roast on a baking sheet for 15 minutes until slightly tender.
  3. In a baking dish, layer half the roasted eggplant, half the marinara sauce, half the mozzarella and Parmesan cheeses, and half the breadcrumbs.
  4. Repeat layers with the remaining ingredients. Sprinkle Italian seasoning on top.
  5. Bake uncovered for 20 minutes until cheese is melted and golden.
  6. Garnish with fresh basil and serve hot.