Vegetarian

"Light" Eggplant Parmesan is for Dinner.

"Light" Eggplant Parmesan takes 45 minutes to prepare.

"Light" Eggplant Parmesan takes 30 minutes to cook.

"Light" Eggplant Parmesan makes 4 servings.

The ingredients for "Light" Eggplant Parmesan are:

1000 grams (Approx 2.25 lbs) Eggplant
Olive Oil Pam Spray
1.5 tsp Olive Oil
1 Garlic Clove, Sliced (or minced, or crushed)
10 Fresh Basil (Chiffonade (roll leaves then thinly slice))
1 28 oz Crushed Tomatoes (Crushed)
1/4 C Ricotta Cheese (Whole Milk)

Here is how you make "Light" Eggplant Parmesan:

Heat ove to 400 Degrees FarenheiLine two - three baking sheets with non-stick foilSpray foil with olive oil flavored Pam (or equivalent)Slice eggplant (you do not have to peel) into 1/4" slicesPlace slice eggplant on baking sheetsSpray tops of eggplant with olive oil flavored PamPlace in oven for 30 minutes or until softenedHeat 1 1/2 tsp of olive oil in medium saucepan over medium heatAdd garlic and basil to oil stirring frequently for approximately 1 - 2 minutesAdd crushed tomatoes heat throughCoat bottom of 8"x8" pan with 1/2 C tomato sauceAdd place one layer (slightly overlapping) of sliced eggplant into panAdd 1/2 C tomato sauce and 3 TBS parmesanAdd layer of eggplantAdd layer of sauce and cheeseAdd layer of egg plantAdd layer of sauce and cheeseAdd layer of eggplantAdd layer of sauceCombine 1/4 C Ricotta cheese with 1/4 C sauceSpread mixture on top layerBake in 325 Degree Farenheit oven for approximately 30 minutes.Let rest approximately 10 minutes before servingYields 4 servinges (4"x4" squares)Great warm, room temperature and cold.Makes a great sandwich!Season sauce to taste with fresh ground pepper and/or red pepper flakes.Number of Servings: 4Recipe submitted by SparkPeople user EEOSKI.

The nutritional information for "Light" Eggplant Parmesan is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 231.1

• Total Fat: 7.4 g
• Cholesterol: 19.4 mg
• Sodium: 227.9 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 10.8 g
• Protein: 11.8 g