EGGPLANT PARMIGIANA {womans day mag}

By grinder

The days of labor-intensive eggplant Parmesan are over! Once you take care of slicing and preparing the eggplant, pre-shredded mozzarella cheese and jarred marinara sauce do the rest of the work for you.

PER SERVING: 186 cal/13g pro/17g car/6g fiber/9g fat/4g sat fat/21mg chol/687mg sod

Ingredients

• 2 eggplants {2.5 lb}, cut in 1/2” thick rounds
• Nonstick spray
• 1/2 teaspoon freshly ground pepper
• 1 {26oz} jar marinara sauce {3 c.}
• 6 oz. shredded part-skim mozzarella {1.5 c.}
• 1/2 cup grated Parmesan

Details

Servings 6
Preparation time 30mins
Cooking time 110mins

Preparation

Step 1

You’ll need a broiler pan with rack and a shallow 3-qt baking dish. Heat broiler.

Place half the eggplant on broiler rack; evenly coat with nonstick spray then sprinkle with half the pepper. Broil 4” from heat 4-8 minutes per side until lightly browned and tender. Repeat with remaining eggplant and pepper.

Heat oven to 350°F.
Spread ½ cup marinara sauce in baking dish. Line with ½ the eggplant. Spoon on 1¼ cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella. Sprinkle with Parmesan; cover with foil.

Bake 45 minutes or until bubbly. Let rest 15 minutes.

PLAN AHEAD:
You can assemble through Step 4 and refrigerate up to 1 day before baking. If you bake it straight from the fridge, add about 10 minutes to baking time.