There is nothing more delicious than a layer of golden eggplant slices sauced with fresh tomatoes, basil and topped with melted cheese! Then baked until cheese is melted. Perfect!
We wanted to take our Moms recipe for her eggplant parmigiano and reduce the fat and calories by roasting the eggplant in the oven instead of pan-fried, and without sacrificing taste.
Roasted eggplant parmigiano are light, delicious, and low in fat!
Great for weight watchers points! Serve with a soup and salad and turn this dish into a healthy main course for a light and meatless dinner. Enjoy!
Individual Roasted Eggplant Parmigiano- Lightened & Low-Fat!
- 2 eggplants -cut into 1/2 inch thick (about 22 slices)
- olive oil cooking spray
- 1 can (28 ounce) whole or crushed tomatoes
- 5 garlic cloves – chopped
- 3 Tbsp. extra-virgin olive oil
- 1/8 tsp. crushed red pepper
- a handful of fresh basil
- 2 Tbsp. grated pecorino cheese
- 2 Tbsp. grated parmigiano cheese
- 1/2 cup shredded part-skim mozzarella cheese
Preheat oven to 450 degrees.
Lightly spray a large roasting pan with cooking spray.
Place the eggplant side by side and roast for 15 minutes. Turn them over and roast for 15 minutes longer. Remove from oven. Repeat again with the rest of eggplant slices until all are roasted.
In the meantime, in a large skillet, heat olive oil, add the garlic and red pepper. Sauté for a few minutes until the garlic is golden. Add the tomatoes, salt and basil.
Lower the heat and simmer uncovered for 15 minutes, stirring, until it thickens slightly. Turn off heat.
Reduce oven temperature to 375 degrees. In the same roasting pan or in a shallow baking dish, place the first layer of eggplant slices on the bottom of dish. Then top each slice with tomato sauce, pecorino cheese and some shredded mozzarella.
Repeat with the second layer on top, adding some sauce, a sprinkle with parmigiano cheese and then some shredded mozzarella cheese on top.
Bake for 20 to 25 minutes, or until the top is golden and the cheese is melted.
Remove from oven, let stand for a few minutes before serving.
Yields: 11 mini eggplant parmigianos