Healthful and Lighter Eggplant Parm

Here is a healthier and lighter version of Eggplant Parmesan. I have been told this version tastes better than traditional. Give it a try for yourself!

Ingredients:

2 medium eggplants
1/2 cup parmesan cheese
2 cups mozzerella cheese
1 24 ounce can of crushed tomatoes
3 cloves of garlic minced
1 small onion chopped
1/2 teaspoon of dried oregano
olive oil
salt and pepper to taste

In a saucepan, heat about 1 tablespoon of olive oil. Add onions and cook until soft. Add garlic and saute until light brown. Add can of tomato sauce and oregano. Simmer for about 30 minutes.

Heat a grill pan. Cut the eggplants into 1/4 inch circles. In a bowl, combine about 1/4 cup olive oil, the rest of the garlic, salt and pepper. With a pastry brush, cover olive oil mixture on each piece of eggplant before putting on grill pan. Cook about 3 minutes on each side and continue until all the eggplant is cooked.

In a casserole dish, spoon in some of the tomato sauce. Layer the cooked eggplant. Then add sprinkles of mozzerella cheese and parmesan. Continue with another layer of sauce, eggplant and cheese until all the eggplant has been used. Put the remainder of mozerella and parmesan cheese on top.

Put in a 350 degree oven for about 30 minutes. Delicious AND Nutricious!