LOW FAT EGGPLANT (AUBERGINE) PARMESAN

Low Fat Eggplant (Aubergine) Parmesan image

Provided by JacquelineS

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

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1 lb eggplant, sliced & peeled
1/2 teaspoon salt
1/2 teaspoon garlic powder
8 ounces tomato sauce
2 garlic cloves, minced
1/2 teaspoon italian seasoning
1/2 teaspoon oregano
1/2 teaspoon chicken bouillon granule
1/4 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, grated
olive oil flavored cooking spray

Steps:

Preheat oven to 400 degrees.
Peel and slice eggplant into 1/2 slices.
Spray both sides with cooking spray and place on a sprayed baking sheet.
sprinkle with half of the salt and garlic powder.
Bake 20 minutes, turning the eggplant halfway through cooking time.
In a sauce pan, saute minced garlic in cooking spray until lightly browned.
Add tomato sauce, italian seasoning, oregano, and bouillon granules.
Reduce heat under pan to very low and cover.
Remove eggplant from baking sheet.
In a small baking dish, spread a thin layer of sauce. Add one layer of eggplant, another of sauce and so on until all eggplant is used.
Finish with a layer of sauce. Top with cheeses and bake until cheese is melted.