- 8
Ingredients
- Nonstick Olive Oil cooking spray
- 2 medium eggplants (about 2 lbs. total)
- 2 tbs extra-virgin olive oil
- 6 cloves garlic, minced (1 tbs minced)
- 3 tbs chopped fresh thyme, oregano, and/or marjoram
- 3 cups purchased marinara sauce
- 3 tbs chopped fresh basil
- 1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)
- 1/2 cup grated Parmesan cheese
Preparation
Step 1
directions
1
1. Preheat oven to 375 degrees. Coat two large baking sheets with nonstick cooking spray; set aside. Trim ends from eggplants and discard. Cut eggplants crosswise into 1/2 inch thick sliced. Arrange eggplant slices in a single layer on prepared baking sheets. In a small bowl combine olive oil, garlic, and thyme. Drizzle over eggplant sliced. Bake for 20-25 minutes or until tender but still intact.
2
2. Coat a 2-quart rectangular baking dish with nonstick cooking spray. In a medium bowl combine marinara sauce and basil. In another medium bowl combine mozzarella cheese and Parmesan cheese. Spread 1/2 cup of the sauce in the prepared baking dish. Top with one-third of the eggplant slices, overlapping if necessary. Top with one-third of the remaining sauce and one-third of the cheese mixture. Repeat layers twice, starting with eggplant and ending with cheese.
3
3. Bake, covered, in the 375 degree oven about 30 minutes or until heated through. Uncover; let stand for 10 minutes before serving.
notes
Serve with Chianti wine, cooked multi-grain pasta and fresh grapes
Source: The Sonoma Diet
More top-rated recipes: