Type: Main Dishes
Eggplant parmesan is a satisfying dish that makes a great entrée. Eggplant parmesan can be served with a small portion of spaghetti, as tradition calls for.
Serves: Serves: 6
- 1 large eggplant
- 1/2 teaspoon salt
- 16 ounces ground 90% lean turkey or beef
- 1/2 cup chopped onion
- 2 cups (one 16-ounce can) tomatoes, chopped and undrained
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
- 1/8 teaspoon black pepper
- 1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
- 3 (3/4-ounce) slices Kraft reduced-fat mozzarella cheese
- Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
- Cut eggplant into 12 slices. Sprinkle slices lightly with salt. Let set for 5 minutes. Pat slices dry.
- In a large skillet sprayed with butter-flavored cooking spray, brown eggplant slices on both sides.
- Meanwhile, in another large skillet sprayed with butter-flavored cooking spray, brown meat and onion. Stir in undrained tomato, parsley, and black pepper. Lower heat and simmer for 5 minutes.
- Arrange half of eggplant slices in prepared baking dish. Spoon meat mixture over top.
- Evenly arrange remaining eggplant slices over meat mixture. Sprinkle Parmesan cheese evenly over eggplant.
- Cut mozzarella cheese slices in half diagonally. Evenly arrange cheese pieces over top. Bake for 30 minutes.
- Place baking dish on a wire rack and let set for 5 minutes.
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
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