Lighter Eggplant Parmesan

Name: Lighter Eggplant Parmesan
Ingredients: 2 pounds eggplant (1 large or 2 medium); olive oil spray; 1 teaspoon kosher salt; 12 oounces part-skim ricotta (Polly-o is the only brand I use); 1/4 cup + 2 tbsp Pecorino Romano; 1/4 cup fresh parsley (chopped); 1 large egg; 2 cups part-skim mozzarella (I used Sargento); 4 cups homemade tomato sauce or jarred marinara

"This is one of my favorite ways to eat eggplant. Traditionally eggplant parmesan is breaded and fried before baking. I made this lighter by roasting the eggplant in the oven instead, using reduced fat mozzarella and fat free ricotta which reduces the fat and calories significantly. Always use a good parmesan or romano cheese like Locatelli or Reggiano any time a recipe calls for grated cheese for the best results...."

INGREDIENTS

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2 pounds eggplant (1 large or 2 medium)

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olive oil spray

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1 teaspoon kosher salt

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12 oounces part-skim ricotta (Polly-o is the only brand I use)

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1/4 cup + 2 tbsp Pecorino Romano

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1/4 cup fresh parsley (chopped)

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1 large egg

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2 cups part-skim mozzarella (I used Sargento)

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4 cups homemade tomato sauce or jarred marinara

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