FreeVegetarian
Eggplant Parmesan Bake (Low-Fat)
Eggplant Parmesan Bake (Low-Fat)
Servings
4 plates
Prep
20 min
Cook
35 min
Ingredients
- 2 medium eggplants — sliced into 1/2-inch rounds
- 1 cup marinara sauce
- 1/2 cup mozzarella cheese — shredded, low-fat
- 1/4 cup Parmesan cheese — grated, low-fat
- 1/2 cup breadcrumbs — whole wheat, optional
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil — for brushing
- to taste salt and pepper
- 1/4 cup fresh basil — chopped, for garnish
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Brush eggplant slices with olive oil and season with salt and pepper. Roast on a baking sheet for 15 minutes until slightly tender.
- 3In a baking dish, layer half the roasted eggplant, half the marinara sauce, half the mozzarella and Parmesan cheeses, and half the breadcrumbs.
- 4Repeat layers with the remaining ingredients. Sprinkle Italian seasoning on top.
- 5Bake uncovered for 20 minutes until cheese is melted and golden.
- 6Garnish with fresh basil and serve hot.