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A light and tasty version of Eggplant Parmesan

This time of year, my husband and I are always looking for meatless dishes to prepare on Fridays and one of our favorites is Eggplant Parmesan.

We both really like the vegetable (which also is wonderful in ratatouille) but it can get heavy because you bread and fry the eggplant before putting the dish together.

Weight Watchers offered a suggestion to lighten up the dish that has worked out beautifully for us without sacrificing any of the flavor, so I thought I'd share it with you today. The grocery store had beautiful eggplant that was locally grown in Lucedale in the produce section last week, so I expect they'll have more!

Eggplant Parmesan

Serves 4

1 large eggplant, sliced into medallions and skinned

1 cup italian breadcrumbs

1/4 cup Parmesan cheese

1 egg, well beaten

1 Tbsp water

1 jar marinara sauce, heated through

8 oz part-skim mozarella, shredded

Slice eggplant and skin it, set aside. Add water to egg in a shallow bowl and beat well. In separate shallow bowl, combine bread crumbs and Parmesan cheese.

Dip eggplant in egg bath and then in breadcrumbs, being sure to coat all sides. Arrange slices on greased cookie sheet and bake in 350 oven for 12 minutes each side, flipping once.

Remove from oven. In a baking dish, layer cooked eggplant with cheese and marinara, finishing with marinara and cheese on top (average 2-3 slices per stack, depending on size of eggplant)

Bake 15 minutes until cheese is melted and bubbly.

Can serve with side of pasta or just a salad.