I love me some eggplant parm when I'm at an authentic Italian place. I'll either order that every time with some spaghetti on the side (just EVOO, tomato, garlic, Parm, and basil) orrrrrr if I'm feeling extra sinful, I'll get the Osso Bucco. (Yes, I feel guilty about the little lamb that Mary had, okay.)
The problem with the eggplant parm in the restaurants is that I'd have to run oh... I dunno... 38 miles in order to get rid of all those calories. Ain't nobody got time for that. So, when I want some eggplant parm and it's Diet Season, I go for this recipe.
It's still delicious and satisfying, but I don't feel like I immediately regret my decision. This recipe makes 4 hearty servings and comes in at about 240 calories each. It also comes together pretty quickly, so you're not stuck in the kitchen all evening.
Light and Easy Eggplant Parmesan
1 large eggplant, peeled and cut into 1/4" thick slices
Freshly ground black pepper
2 cups marinara sauce
4 thinly-sliced pieces of proscuitto
5 oz. fresh Mozzarella, sliced
Basil or parsley to garnish
Preheat oven to 400.
Line a baking sheet with foil or a nonstick baking mat. Place two baking racks on top of the foil/baking mat. Lay the eggplant pieces on top, brush evenly with EVOO, and sprinkle with S&P. Bake at 400 for 20 minutes, until the eggplant are golden.
Lower oven to 375.
Grease a loaf pan with nonstick spray and pour a little marinara in to cover the bottom. Layer eggplant on top of the marinara (cut pieces if you need to). Lay two pieces of the proscuitto on top of the eggplant, then place half the mozzarella slices on top. Cover with more marinara sauce, then repeat the layer again (eggplant, proscuitto, mozzarella). Pour marinara over top to cover the cheese. Bake at 375 for 15 minutes or until the cheese begins to melt.