The Recipe
Lighter Eggplant Parmesan
COOK TIME : a few secondsPREP TIME : 20 minutes
From Martha Stewart
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Ingredients
DESCRIPTION
Baked eggplant and a healthier bechamel match up in an Italian classic made virtuous. The cheeses are on top, instead of in layers, with a creamy pink sauce underneath.
INGREDIENTS
- 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
- 1 cup homemade or best-quality store-bought marinara sauce
- 1/2 cup grated part-skim mozzarella
- 1/3 cup grated Parmesan
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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