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Reduced-Fat Eggplant (Aubergine) Parmesan

Here's how you make Reduced-Fat Eggplant (Aubergine) Parmesan
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  • Servings: 3
  • Prep: 15m
  • Cook: 25m
    • The following recipe serves 3 people.

Ingredients

The ingredients are:
  • 1 large eggplant (purple globe eggplant)
  • 4 to 6 ounces tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Fresh ground black pepper, to taste
  • Chopped fresh herb (basil, oregano, parsley, etc.) (optional)
  • 1/2 cup fat free mozzarella cheese
  • 1 cup reduced-fat mozzarella cheese
  • Olive oil flavored cooking spray
  • 2 tablespoons low-fat parmesan cheese
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 400 degrees F.

  • Step 2: Spray baking sheet with cooking spray.

  • Step 3: Peel eggplant if you want- I don't bother with this.

  • Step 4: Cut eggplant into 1/2 inch thick slices; season with salt and pepper.

  • Step 5: Place eggplant on baking sheet; spray tops lightly with olive-oil spray.

  • Step 6: Bake at 400 degrees F. for 20 minutes, or until tender.

  • Step 7: In the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through.

  • Step 8: Spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire.

  • Step 9: Sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella.

  • Step 10: Bake 5-7 minutes more at 400 degrees F. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown).

  • Step 11: Sprinkle with parmesan cheese and serve.

Tips & Variations

Don't forget the following tips and variations.
  • You can serve this as an appetizer or side dish, or as a Vegetarian main dish with a side of pasta if you prefer.

We hope you enjoy this recipe!

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