Eggplant parm under 150 calories per serving

chefabitino

Ingredients:
2 medium size eggplants, peeled and sliced as thin as possible.
1/2 flour for dusting
Oil of preference for frying
2 cups of shredded mozzarella cheese low fat if desired.
1/2 cup Parmesan grated cheese
3 cups Marinara sauce
Black pepper for sprinkling.


2 medium size eggplant, peeled and sliced very thin or as thin as possible. Once all sliced place eggplant slices in a colander layer by layer adding a sprinkle of salt in between. Place a small dish over and some weight on top and let stand for 20-30 minutes. This will release all the bitterness from the eggplant. in a skillet with preferred oil heat to med high temperature. take each slice of eggplant and dust with flour and fry them on each side for a minute. removeb and place on dry towel to drain.
in a 9x9 oven pan commence your layers.
1 st. sauce
2 nd.eggplant slices
3 rd. bl.pepper (sprinkle light)
4 th. mozzarella cheese
5 th. Parmesan cheese
Then start from 1 again and continue like this till all slices are gone.
bake in oven at 350 degrees for 30 minutes.. Remove and let rest for an hour.
Eggplant always tastes best if it has rested for quite some time. In Italy it is never eaten right from the oven.

chefabitino

forgot to mention. I got 9 portions out of this pan... ate some the first night and wrapped and froze for later dinners.