Great for a group and very easy to prepare … serve with a tossed salad and Italian bread.
Light Eggplant Parmesan
1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup fat-free (skim) milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
2 jars marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup grated Parmesan
Preheat oven to 450 degrees, 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 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 of the marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
Spread 1/2 the remaining marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with the rest of the marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.
Source: Martha Stewart
Copyright 2017 Anne McMenamy
About the author: Anne McMenamy is a member of the Marketing Team at Holy Cross Family Ministries and the mother of two adult sons. She enjoys traveling with her family.