Ingredients for Reduced Fat Eggplant Aubergine Parmesan
- 1 large eggplant, cut into 1/2-inch thick slices
- 1 (24 ounce) jar tomato sauce
- 1 tablespoon dried basil
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- salt, to taste
- fresh ground black pepper, to taste
- 1/4 cup chopped fresh basil
- 1 cup shredded fat-free mozzarella cheese
- 1 cup shredded reduced-fat mozzarella cheese
- olive oil flavored cooking spray, as needed
- 1/4 cup grated Parmesan cheese
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How to Make Reduced Fat Eggplant Aubergine Parmesan
- Preheat oven to 400°F (200°C).
- Lightly spray a large baking sheet with cooking spray.
- Cut 1 large eggplant into 1/2-inch thick slices (approximately 4-5 cups sliced).
- Season eggplant slices generously with salt and pepper.
- Arrange eggplant slices in a single layer on the prepared baking sheet.
- Lightly spray the tops of the eggplant slices with olive oil spray.
- Bake for 20 minutes, or until the eggplant is tender.
- While the eggplant is baking, prepare the tomato sauce: In a small saucepan, simmer 1 (24 ounce) jar of your favorite tomato sauce with 1 tablespoon dried basil, 2 cloves minced garlic, and 1 teaspoon dried oregano until heated through (about 5-7 minutes).
- Spread a thin layer of the tomato sauce evenly over each baked eggplant slice.
- Sprinkle with 1/4 cup chopped fresh basil (optional).
- Evenly distribute 1 cup shredded fat-free mozzarella cheese over the sauce.
- Top with 1 cup reduced-fat shredded mozzarella cheese.
- Bake for 5-7 more minutes, or until the cheese is melted and bubbly.
- Sprinkle with 1/4 cup grated Parmesan cheese before serving.
- Serve immediately with crusty garlic bread and a Caesar salad.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
37g
Fat
0g
Carbs
6g
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