Eggplant Parmesan

Name: Eggplant Parmesan
Ingredients: 1 (1 1/2 lb.) eggplant, peeled and sliced into 1/4-inch thick slices; 1/2 c. grated Parmesan cheese, divided; 2 c. (8 oz.) shredded part-skim Mozzarella cheese, divided; 1 1/2 c. spaghetti sauce, divided; vegetable cooking spray

5 ingredients

1 steps

Ingredients

1 (1 1/2 lb.) eggplant, peeled and sliced into 1/4-inch thick slices
1/2 c. grated Parmesan cheese, divided
2 c. (8 oz.) shredded part-skim Mozzarella cheese, divided
1 1/2 c. spaghetti sauce, divided
vegetable cooking spray

Directions

1

Layer half of eggplant, 1/4 cup Parmesan cheese, 3/4 cup Mozzarella and half of spaghetti sauce in a 2-quart shallow baking dish coated with cooking spray. Repeat with remaining eggplant, Parmesan cheese, 3/4 cup Mozzarella and spaghetti sauce. Bake at 350° for 35 minutes; sprinkle with remaining 1/2 cup Mozzarella cheese and bake 5 additional minutes. Yield: 6 servings.