1 large eggplant (2 lbs)
1 tbsp olive oil
12 oz fat free ricotta
1/4 cup + 2 tbsp light Shredded Romano
1/4 cup fresh parsley, chopped
1 medium egg
2 cups reduced fat mozzarella
3 cups low cal spaghetti sauce
1.Start by slicing the eggplant into 1/4 inch thick slices. Sprinkle the kosher salt on the slices. Both sides and put in a colander to release excess moisture for a minimum of 1/2 hour. Lay the slices on paper towels to soak up any extra moisture and wipe off the salt.
2.Preheat the oven to 450° brush the eggplant slices lightly with olive oil on both sides and place on cookie sheets.
3.Bake for 20-25 minutes, turning half way through until eggplant is golden brown.
4.In a medium bowl combine the ricotta, egg, parsley and 1/4 cup of grated cheese.
5.In a 9x12 baking dish, add a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish.top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up.
6.Top with sauce and the mozzarella cheese and the remaining grated cheese.
7.Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes.
8.Take it out of the oven and let it sit about 10 minutes before cutting.
Serve with pasta. (not calculated into the nutritional facts)
Servings: 8 servings Time: 60 minutes Calories: 265.3 • Fat: 12.4 g • Protein: 14.1 g • Carb: 35.4 g • Fiber: 4.4 g
* I loved this I thought that it was so good and loved the fact that the eggplant did not need to be fried and still had amazing flavor. I served it with some whole wheat angel hair pasta and it was a hit. I got this recipe from skinnytaste Love her blog great yummy food.