This is lighter version of the famous Italian Eggplant Parmigiana recipe.

Baked Eggplant Parmigiana Recipe
Baked Eggplant Parmigiana - lighter version of the famous Italian recipe
Course:
Main Course, Side Dish
Cuisine:
Italian
Keyword:
baked eggplant parmigiana
Servings: 4
Ingredients
- 1-2 pounds large eggplants, peeled and cut into 1/4-inch slices, about 2 ; 1 kg
- olive oil
- 2 cups tomato sauce
- 1/4 cups grated Parmesan cheese
- 1/2 pound (250 g) mozzarella cheese, sliced thin
Instructions
-
Lay out eggplant on absorbent kitchen paper, sprinkle liberally with salt and leave 30 minutes to leach out bitterness.
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Rinse the salt off, pat dry and fry gently in olive oil. Drain on paper.
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Spread a thin layer of sauce in the bottom of casserole; top with a layer of eggplant, a little of the Parmesan cheese, and top with a layer of mozzarella slices. Repeat this procedure until all eggplant is used, ending with mozzarella.
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Bake in a preheated 400 F (205 C) oven for 15-20 minutes or until cheese is melted.
Delicious! Economical when comparing portion size and cost to eat out.