Italian

Light Eggplant Parm is for Dinner.

Light Eggplant Parm takes 15 minutes to prepare.

Light Eggplant Parm takes 20 minutes to cook.

Light Eggplant Parm makes 4 servings.

The ingredients for Light Eggplant Parm are:

1 fresh eggplant, approx. 1 1/4 pound
cooking oil spray
part-skim shredded mozzarella, 1 cup
four-cheese pasta sauce, 1 1/2 cup

Here is how you make Light Eggplant Parm:

Peel and slice eggplant lengthwise, 1/4 inch thick. Spray cookie sheet with oil spray and lay out eggplant slices. Spray the eggplant again and broil until lightly browned. Flip slices and continue to broil until evenly browned. Preheat oven to 350 degrees. In an oven-ready casserole, pour enough of the tomato sauce to lightly coat the bottom. Assemble a thin layer of eggplant strips on the bottom. Top with some sauce and 1/4 of the cheese. Repeat layers, ending with cheese. Bake for 15-20 minutes until sauce is heated through and cheese is melted.Serving Size:?Makes 4 1-cup servings

The nutritional information for Light Eggplant Parm is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 175.6

• Total Fat: 8.9 g
• Cholesterol: 15.0 mg
• Sodium: 534.1 mg
• Total Carbs: 9.3 g
• Dietary Fiber: 4.9 g
• Protein: 11.6 g

Light Eggplant Parm is Italian cuisine.

The dietary needs meet for Light Eggplant Parm is Low Fat