Tuesday, September 25, 2012

Lower Calorie Eggplant Parmesan

1 eggplant peeled and cut into thin disks
1 12 oz container low fat ricotta
1 tbs italian seasoning
1 large jar spaghetti sauce
2 handfulls shredded italian cheese.
1 tsp salt
1/2 tsp pepper

Preheat oven to 375 degrees.

Mix ricotta with italian seasoning, salt, and pepper. Layer 1/3 eggplant slices, then 1/2 ricotta mixture, 1/3 spaghetti sauce, repeat with another eggplant slices, ricotta mixture, sauce. Then with eggplant and sauce.  Cover with aluminum foil and back till bubbling in the middle, about 40-50 minutes, add cheese and cook till melted and slightly browned. Enjoy!

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