Lighter Eggplant Parmesan

1. 1

   Preheat oven to 450F, with racks in upper and lower thirds.

2. 2

   Arrange eggplant in a single layer on two rimmed baking sheets.

3. 3

   Brush egg plant on both sides with oil, and season with salt and pepper.

4. 4

   Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets from top to bottom and front to back halfway through.

5. 5

   Meanwhile, in a medium saucepan, whisk together 1/4 cup milk, the flour, and garlic.

6. 6

   Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce.

7. 7

   Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes.

8. 8

   Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish.

9. 9

   Alternate layers of baked eggplant with milk sauce.

10. 10

    Dollop with remaining 1/4 cup marinara sauce.

11. 11

    Top evenly with mozzarella and Parmesan.

12. 12

    Bake on upper rack until cheese is browned and sauce is bubbling, 10 to 15 minutes.

13. 13

    Serve immediately.

14. 14

    (Per Serving)

15. 15

    Calories: 229

16. 16

    Fat: 9.3g (3.3g Saturated Fat)

17. 17

    Protein: 11.9g

18. 18

    Carbohydrates: 26.7g

19. 19

    Fiber: 8.9g

* Per serving · 4 servings · Values may vary.

No additional tips available.