Traditional eggplant Parmesan is usually swimming in oil; this lightened up version is a lot healthier and just as good. The key is slicing the eggplant thin enough so it cooks through (or increasing baking time).
2 small eggplants
vegetable cooking spray
1 lemon - juiced
salt and pepper
1 1/2 cups tomato sauce
4 ounces mozzarella cheese - part skim milk,
1/4 cup fresh parsley - chopped
1/3 cup Parmesan cheese - grated
Preheat oven to 400 degrees F. Peel the eggplants and slice them lengthwise (1/4 inch thick). Arrange the slice in one layer on a baking sheet sprayed with vegetable cooking spray. Sprinkle slices with lemon juice and salt and pepper. Bake for 20 minutes, flipping them at the halfway point.
Spread 2 tablespoons of tomato sauce in the bottom of an 8 inch round pie plate. Arrange half of the eggplant slices over the sauce, overlapping them slightly, and top with half of the remaining sauce, half of the mozzarella, half of the parsley, and half of the remaining Parmesan. Repeat the procedure. Bake for 30 minutes or until hot and bubbly.
Calories: 203 Calories From Fat: 39%
Protein: 12g Carbohydrate: 22g
Cholesterol: 31mg Sodium: 806mg