Eggplant Parmigiana Lite
The days of heavy, breaded and fried eggplant are over. Here is a simple, lighter version that eliminates a lot of the fat and calories without sacrificing flavor. This is a great dish to make ahead a day or two and bake it when you are ready. It’s also terrific the second day on a sandwich!
- 2 large eggplant, sliced into ½ inch disks
- ¼ C. olive oil
- 1 ½ C. plain tomato sauce (I like Hunts sauce for a clean tomato flavor)
- 1 C. freshly grated parmesan cheese
- 2 cloves garlic
- ¼ C. fresh chopped basil when in season, otherwise leave it out
- Salt and pepper
Heat the oven to 425 degrees. Place the eggplant slices in one layer on a rimmed baking sheet. I used two baking sheets and rotated the pans halfway through. Brush each slice with olive oil on each side. Sprinkle with salt and pepper.
Bake for about 15 minutes, or until the slices are golden brown. Meanwhile, mix the tomato sauce with the garlic and ¼ t. each salt and pepper. In a square or round glass baking dish, spread a few tablespoons of sauce on the bottom. Cover the sauce with a layer of eggplant, sprinkle about ¼ of the cheese and a tablespoon of basil. Drizzle ¼ C. more sauce over that. Repeat with another layer of eggplant, cheese, basil, and sauce. Continue layering until you run out of eggplant. You should have enough for about four layers. Top with the last of the parmesan.
Bake at 400 degrees for about 20 minutes, until the cheese is golden brown and bubbly and the dish is heated through. Let stand for 5 minutes or more before cutting.