Lightened-up Eggplant Parmesan

Yield: 8 servings
Community Recipe from


  • 3 Medium Italian Eggplants Peeled & cut lengthwise into 1/2 in slices (~6 slices/eggplant)
  • 1/4 cup(s) Extra-virgin olive oil
  • 2 clove(s) Garlic Minced
  • 1 tablespoon(s) Dried Italian herb mix
  • 1 teaspoon(s) Coarse salt
  • Freshly ground black pepper
  • Nonstick cooking spray
  • 5 cup(s) Favorite marinara sauce
  • 8 ounce(s) Provolone cheese Sliced
  • 1 cup(s) parmagiano reggiano or asiago cheese Grated
  • 8 Fresh basil leaves Whole


  1. 1. Place eggplant slices on large pan or platter, rub w/olive oil, then garlic, Italian herbs, salt & pepper. Let stand 5 mins.
  2. 2. Preheat oven to 350.
  3. 3. Heat grill or large nonstick grill pan. Spray w/oil & saute eggplant slices, until lightly brown on both sides.
  4. 4. Spoon 1/2 C marinara into 13x9 in dish. Top w/about 6 eggplant slices, 6 cheese slices & a few basil leaves. Top w/1 1/2 C sauce & repeat layering, ending w/sauce & parmigiano Reggiano.
  5. 5. Cover w/foil & bake 20 mins. Remove foil & bake an additional 10-15 mins, until surface is golden brown.

  6. Per serving: 338 cal, 21g fat, 27mg chol., 14g prot, 25g carbs, 10g fiber, 1415mg sodium.
July 2012

This recipe is a personal recipe added by Adrienne5280 and has not been tested or endorsed by MyRecipes.

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