Indian Eggplant

Another piece of produce we received... Indian Eggplant! Gina has a great recipe for Eggplant Parmesan (LIGHTENED UP!)Lighter Eggplant Parmesan
Gina's Weight Watcher Recipes
Servings: 8 servings • Time: 60 minutes • Old Points: 6 pts • Points+: 8 pts
Calories: 265.3 • Fat: 12.4 g • Protein: 14.1 g • Carb: 35.4 g • Fiber: 4.4 g

• 1 large eggplant (2 lbs)
• 1 tbsp olive oil
  
• 12 oz fat free ricotta
• 1/4 cup + 2 tbsp Pecorino Romano
• 1/4 cup fresh parsley, chopped
  
• 1 medium egg
• 2 cups reduced fat mozzarella (I used Sargento)
• 3 cups homemade tomato sauce (I used jarred)
• salt
  

Start by making the sauce if you don't have any already made. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.

Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.

In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.

In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. You can Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. But I didn't as I used a Top with sauce and the mozzarella cheese and the remaining grated cheese.

Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting. Enjoy!