Reduced-fat Eggplant (aubergine) Parmesan

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 large eggplant
• 4 -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

Recipe

• 1 preheat oven to 400 degrees f.
• 2 spray baking sheet with cooking spray.
• 3 cut eggplant into 1/2 inch thick slices; season with salt and pepper.
• 4 place eggplant on baking sheet; spray tops lightly with olive-oil spray.
• 5 bake at 400 degrees f. for 20 minutes, or until tender.
• 6 in the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through.
• 7 spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire.
• 8 sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella.
• 9 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).
• 10 sprinkle with parmesan cheese and serve.