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Eggplant Parmesan Bake (Low-Fat)

Name: Eggplant Parmesan Bake (Low-Fat)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 plates
Ingredients: 2 medium eggplants; 1 cup marinara sauce; 1/2 cup mozzarella cheese; 1/4 cup Parmesan cheese; 1/2 cup breadcrumbs; 1 teaspoon Italian seasoning; 2 tablespoons olive oil; to taste salt and pepper; 1/4 cup fresh basil

Servings

4 plates

Prep

20 min

Cook

35 min

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

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

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