Reduced-Fat Eggplant (Aubergine) Parmesan

From: Houseblend

On Oct 19, 2009

So good! I've only ever had eggplant battered and fried and wanted to try it prepared a bit healthier. Used a medium eggplant, baked it a bit longer (10 min) and just used reduced-fat mozzarella (all I had). Tasty, not mushy and very flavorful. I'll make again and again for a quick, easy weeknight meal. Oh- I also peeled the eggplant as neither DH nor I like the chewy rind. Thanks!

From: DSimone

On Oct 11, 2009

From: spatchcock

On Jul 9, 2002

This was really impressive! I'm trying to cut back on carbs in the evenings (makes me feel icky in the a.m. to have lots of carbs at night)--so this fit the bill perfectly. I did add a little grated romano but I used all fat-free cheese on top. Also, I sauteed some sliced mushrooms and added them just before the cheese, and then I broiled it. It was really, really good. Thanks for such a flavorful, HEALTHY!!!! recipe!

From: Kumquat the Cat's friend

On Jun 13, 2008

This smelled so great baking that I couldn't wait for it to come out! The eggplant part was nicely soft and the outside was a bit crusty. I didn't miss the usual egg and breadcrumbs at all. We omitted the optional herbs, used all part skim mozzarella and substituted asiago cheese, which I had in the house, for parmesan cheese. Oh, we also salted the eggplant first and let it sit for 10 minutes before further preparations. (It's supposed to reduce potential bitterness.) We served it over spaghetti, with extra tomato sauce. So yummy, thanks Sue!