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Lighter Eggplant Parmesan

Lighter Eggplant Parmesan

1 large (2 pounds) eggplant, sliced ½ inch thick crosswise

1 tbsp olive oil

Coarse salt & ground pepper

1 cup fat-free (skim) milk

3 tbsp all-purpose flour

2 cloves garlic, minced

1 cup homemade or best-quality store-bought marinara sauce

½ cup grated part-skim mozzarella

1/3 cup grated Parmesan


Preheat oven to 450ºF, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together ¼ cup milk, flour, and garlic. Gradually whisk in remaining ¾ cup milk and ½ cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes. Spread cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes. Serves: 4.

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