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Eggplant Parmesan

(1 Votes)


  • 1 eggplant (aubergine), about 1 lb. (500 g), sliced 1/2" (1 1/4 cm) thick
  • 15 ounces can (425 g) tomato sauce
  • 1 clove garlic, minced
  • 1/2 tsp (2 1/2 mL) basil

Lay eggplant slices in single layer in flat baking dish lightly sprayed with no-stick cooking spray. Combine sauce, garlic, basil, and pour over the eggplant. Cover tightly and microwave 8-10 minutes, or until tender. (Alternatively, bake at 325, covered, about 1/2 hour, or until tender.) Sprinkle with 1/2 c. (125 mL) shredded skim-milk mozarella cheese. If using microwave, let stand 5 minutes. If cheese is not melted, microwave 1 minute. If baking, after adding cheese, return to oven just until cheese is melted.

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