Vegetarian: Eggplant Parmesan

I was asked yesterday if I was ever going to offer Vegetarian Meals on this site, so I am more than happy to oblige! :) I actually love going meat-less a few times a week, so I have plenty of recipes that I love to fall back on!

Eggplant Parmesan

Grocery List:

2 eggplants (2 1/2 lb), cut in 1/2-in.- thick rounds

Nonstick spray

1/2 tsp freshly ground pepper

1 jar (26 oz) marinara sauce (about 3 cups)

1 1/2 cups (6 oz) shredded part-skim mozzarella

1/2 cup grated Parmesan

How to make it:
1. You’ll need a broiler pan with rack and a shallow 3-qt baking dish.

Heat broiler.

2. Place half the eggplant on broiler rack;

evenly coat with nonstick spray then sprinkle with half the pepper. Broil 4 in. from heat 4 to 8 minutes per side until lightly browned and tender. Repeat with remaining eggplant and pepper.

3. Heat oven to 350°F.

4. Spread 1/2 cup marinara sauce in baking dish. Line with 1/2 the eggplant.

Spoon on 1 1/4 cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella. Sprinkle with Parmesan; cover with foil.

5. 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.

Nutritional Information

Makes 6 servings

186 cal.

9g fat

6g fiber

4 WW points