Light Eggplant Parmesan Bake
Craving chicken parmesan but looking for a healthier option? Look no further. We’ve got you covered.
Prep
Wait
10m
Category: | Main Course |
Seasons | |
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Ingredients
Ingredients
1 Oakdell Cage Free Egg |
1 large eggplant, sliced into 1/4 inch slices |
1 (8 oz) package sliced mushrooms |
1 tsp salt |
1 (15 oz) container part-skim ricotta |
1/4 cup fresh parsley, chopped |
1/3 cup parmesan cheese |
2 1/2 cups part-skim milk |
1 (24 oz) jar marinara sauce |
Light Eggplant Parmesan Bake Directions
- Preheat oven to 450 degrees. Spray one sheet pan with nonstick cooking spray.
- Place eggplant and mushroom slices on prepared pan, sprinkle with salt and bake for 20 minutes.
- Meanwhile, in a medium bowl combine ricotta, parsley, parmesan, and egg.
- Turn oven heat to 400 degrees. In a 9x13 pan place ½ cup sauce in the bottom, top with a 1/2 of veggies, 1/2 ricotta mixture, 1/2 of mozzarella, and 1/2 of the remaining marinara. Repeat. Cover with foil. Bake 40 minutes. Remove foil and bake 10 more minutes. Let sit for 10 minutes before cutting.