Baked Eggplant Parmesan

This is a simple, easy, tasty, and low calorie version of the usual fried-then-baked eggplant parm.
Can eat as is for a main course, or add a helping of chicken or fish for a more substantial meal, or serve with pasta if you can afford the carbs.

Grilled Eggplant Parmesan

Baked Eggplant Parmesan
2 large eggplant, quartered lengthways then sliced into 1/4 inch thick slices
3T parmesan cheese
1-2 cloves garlic
3 cups marinara
1 spray Pam or 1t olive oil

Spray a 9×13 dish with PAM to prevent sticking.
Slice the eggplant and place in a 9×13 baking dish.
Crush the garlic and mix with the eggplant.
Then cover with the marinara and mix to coat the eggplant.
Cover with foil and bake in 350 degree oven for 45 minutes.
Remove cover carefully – test eggplant – should be soft/chewy.
sprinkle with parmesan and bake at 425 degrees for 15 mins uncovered.
If it is still not browned, can broil for 2-3 minutes to brown top – take care not to burn it.

Serves 6, 150 calories per serving.

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