Lighter Eggplant Parmesan

Ingredients

• Eggplant

  Raw

  2 eggplant, unpeeled (approx 1-1/4 lb) or 1.1kg

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Salt

  Table

  1 tsp or 6g

• Ricotta cheese

  Part skim milk

  12 oz or 340g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Parsley

  Raw

  4 tbsp or 15g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Mozzarella cheese

  Part skim milk

  2 ½ cup, shredded or 280g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  4 cup or 1.03kg

Directions

1. Preheat the oven to 450°F. Spray two sheet pans with cooking spray.
2. Slice the eggplant into 1/4-inch thick slices. Arrange them on the prepared pans, allowing slight overlap. Season with salt and bake for 20 minutes, turning halfway through, until golden.
3. In a medium bowl, combine the ricotta cheese, egg, parsley, and half of the parmesan cheese.
4. Spread 1/4 of the pasta sauce on the bottom of a 9x12 baking dish. Layer 1/3 of the eggplant, 1/3 of the ricotta mixture, 1/3 of the mozzarella, and 1/3 of the remaining sauce. Repeat the layers twice, reserving the last portion of mozzarella for the topping.
5. Finish with the remaining sauce and cheese.
6. Reduce the oven temperature to 400°F. Cover the dish with foil and bake for 40 minutes until the cheese is melted and bubbling.
7. Remove the foil and bake for an additional 10 minutes.
8. Let the dish sit for about 10 minutes before cutting.

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