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My "Lite" Version Of Eggplant Parmigiana

posted in Food & Drink > Recipes
01/14/2013
  • Using a small amount of olive oil, fry the eggplant until soft
    Using a small amount of olive oil, fry the eggplant until soft
  • It's okay if they brown. Place on plate with paper towel to absorb excess oil
    It's okay if they brown. Place on plate with paper towel to absorb excess oil
  • Now the fun part. In a baking dish, spread a layer of your favorite tomato sauce, layer of eggplant, then a layer of part-skim mozzarella. Repeat.
    Now the fun part. In a baking dish, spread a layer of your favorite tomato sauce, layer of eggplant, then a layer of part-skim mozzarella. Repeat.
  • Top with mozzarella and parmigiana/pecorino cheese. Bake on 400 degrees until cheese melts and sauce bubbles (like 20-30 minutes)
    Top with mozzarella and parmigiana/pecorino cheese. Bake on 400 degrees until cheese melts and sauce bubbles (like 20-30 minutes)
  • My favorite meal! Really simple, less caloric than breading the eggplant/frying, just as delicious!

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