Eggplant Parmesan-Lighter

  1. Tomato Sauce:
  2. Saute garlic in oil, add onions and carrots and saute on medium-low for about 2-3 minutes, until soft. Add tomatoes and chicken broth and simmer 45 minutes on low.
  3. Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes). Always add fresh herbs into the sauce near the end.
  4. Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda.
  5. Eggplant Parmesan:
  6. Start by making the sauce if you don't have any already made.
  7. While the sauce simmers,
  8. Preheat broiler. Line an 8x8 baking dish with foil and set aside.
  9. Place the eggplant slices in an even layer on a baking sheet. Spray with olive oil cooking spray and sprinkle with salt. Broil eggplant slices for about 7 minutes or until browned, flip, and broil for about 5 more minutes.
  10. Meanwhile, measure the tomato sauce out in a 2-cup glass measuring cup, and stir in oregano, basil, salt, and pepper. In the prepared baking dish, layer: 1/2 cup sauce, 1/2 the eggplant slices, 1/2 cup sauce, 1/4 cup cheese, 1/2 the eggplant, 1/2 cup sauce, and 1/4 cup cheese. Bake in the oven at 425 degrees Fahrenheit for 25 minutes. Devour.

eggplant, oregano, basil, shredded cheese, salt, tomato sauce, tomato sauce, salt, tomato sauce, tomatoes, garlic, olive oil, onion, carrots, chicken stock, fresh basil

Taken from www.epicurious.com/recipes/member/views/eggplant-parmesan-lighter-52657991 (may not work)

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