Lighter Eggplant Parmesan

Name: Lighter Eggplant Parmesan
Ingredients: 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise; 1 tablespoon olive oil; Coarse salt and ground pepper; 1 cup skim milk; 3 tablespoons all-purpose flour; 2 garlic cloves, minced; 1 cup homemade or best-quality store-bought marinara sauce; 1/2 cup grated part-skim mozzarella; 1/3 cup grated Parmesan

9 ingredients

3 steps

Ingredients

1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup skim milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or best-quality store-bought marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup grated Parmesan

Directions

1

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets; brush both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, turning halfway through, 20 to 25 minutes.
2

2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
3

3. Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.