Classic Eggplant Parmigiana Recipe
Ingredients
| Eggplant | 1 Medium | |
| 2 cups zucchini bias-sliced about 1/4 inch thick | ||
| Salt | 1/4 Teaspoon | |
| 1 cup light ricotta cheese or low-fat cottage cheese, drained | ||
| 1 15-ounce container refrigerated fat-free vegetable marinara sauce or 2 cups bottled light spaghetti sauce | ||
| Tomato | 1 Small, thinly sliced | |
| Mozzarella cheese | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
If desired, peel eggplant.
Cut eggplant into 1/2-inch slices; halve each slice.
In a large saucepan cook the eggplant, zucchini, and salt in a small amount of boiling water for 4 minutes.
Drain vegetables; pat dry with paper towels.
Divide the eggplant and zucchini among 4 individual au gratin dishes or casseroles.
Top with the ricotta or cottage cheese.
Spoon the marinara sauce or spaghetti sauce over cheese and top with sliced tomato.
Sprinkle with the mozzarella cheese and Parmesan cheese.
Bake in a 350° oven for 20 to 25 minutes or until heated through.
Cut eggplant into 1/2-inch slices; halve each slice.
In a large saucepan cook the eggplant, zucchini, and salt in a small amount of boiling water for 4 minutes.
Drain vegetables; pat dry with paper towels.
Divide the eggplant and zucchini among 4 individual au gratin dishes or casseroles.
Top with the ricotta or cottage cheese.
Spoon the marinara sauce or spaghetti sauce over cheese and top with sliced tomato.
Sprinkle with the mozzarella cheese and Parmesan cheese.
Bake in a 350° oven for 20 to 25 minutes or until heated through.
Chef
