Lighter Eggplant Parmesan

Name: Lighter Eggplant Parmesan
Yield: serves 4
Ingredients: 1 large Italian eggplant (2 pounds), sliced 1/2 inch thick crosswise; 1 tablespoon olive oil; Coarse salt and ground pepper; 1 cup skim milk; 3 tablespoons all-purpose flour; 2 garlic cloves, minced; 1 cup homemade or store-bought marinara sauce; 1/2 cup grated part-skim mozzarella cheese; 1/3 cup grated Parmesan cheese

December 22, 2011

WHY IT’S LIGHT This Italian restaurant standby turns virtuous with baked (instead of fried) eggplant and a healthier béchamel made from skim milk, which is then combined with some marinara sauce. Using less cheese also helps; here, the two cheeses are sprinkled only on top, rather than in each layer.

Recipe notes

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