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EASY BAKED LOW CALORIE EGGPLANT PARM | |
1 eggplant diced canned tomatoes in water extra virgin olive oil low fat mozzarella cheese grated or diced garlic salt and pepper For easy cleanup, line baking pan with foil and wipe with olive oil. Add garlic, oil, and salt and pepper to the diced tomatoes. Slice eggplant into 1/4 inch slices, or as thinly as possible. Place first layer of eggplant into baking dish. Place a layer of diced tomatoes and top with sliced mozzarella cheese. Continue layering eggplant, sauce and mozzarella until you have 2 or 3 layers. Bake in a 350°F oven for 30-40min or until cooked through. Top with grated Parmesan cheese, if desired. Submitted by: maria |
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