Eggplant Parmesan-Lighter

By gizgaab

Baked eggplant and a healthier bechamel match up in an Italian classic made virtuous. The cheeses are on top, instead of in layers, with a creamy pink sauce underneath.

Ingredients

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

Details

Servings 4
Preparation time 20mins
Cooking time 65mins
Adapted from marthastewart.com

Preparation

Step 1

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
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. Spread cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.