Slice the eggplant and weigh it raw. Arrange it on a baking sheet sprayed with olive oil, sprinkle it with salt, pepper, Italian seasoning and breadcrumbs.
Roast at 400° for 20 minutes (possibly less, since my second eggplant layer on another sheet pan ended up burnt and I couldn't use it to make the double decker I wanted).
Pull out your cute pumpkin pan and spray it with olive oil. Cover the bottom with a thin layer of pasta sauce, then arrange the eggplant in a single layer.
Spoon the rest of the pasta sauce on top.
Cover with a full cup of low fat mozzarella cheese.
Cover with aluminum foil. Cook for 15 minutes at 400°.
Cut into 4 servings and enjoy!
by Dragonscatsandbooks
8 Comments
I strongly recommend NOT burning your second layer of eggplant. I feel like it will be more filling and substantial if you don’t.
I adapted a low calorie recipe to what I had on hand, and it called itself eggplant Parmesan even though it didn’t have any Parmesan either, so I just kept the name.
Sounds yummy!
Beautiful@
What’s the protein? Sorry it’s just covered by an icon. This looks amazing!!
As a devoted fan of eggplant parmesan, I will make this. Thank you.
Oooh yummy
Looks good but just so low in protein
Oh hell yes.