Eggplant Parmesan (sonoma diet)

By BClover

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

Details

Servings 8
Adapted from tastebook.com

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

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