Ingredients Jump to Instructions ↓

  1. Olive oil cooking spray

  2. 4 small (6 ounces each) Italian eggplants , ends trimmed, each cut into 4 lengthwise slices 25 cup(s) Italian-style seasoned breadcrumbs

  3. 1 jar(s) (14 oinces) low-fat pizza sauce

  4. 4 slice(s) (from an 8-ounce deli package) part-skim mozzarella cheese

  5. 8 teaspoon(s) grated Parmesan cheese

  6. 4 slice(s) (from an 8-oz deli package) reduced-fat provolone cheese

  7. 2 plum tomatoes , thinly sliced

  8. 5 cup(s) basil leaves , slivered

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Coat bottom and sides of 4 individual-size shallow gratin dishes with cooking spray.

  2. Lightly spray eggplant slices with cooking spray; sprinkle both sides lightly with breadcrumbs. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add half the eggplant to skillet; cook 8 minutes, turning once, until browned and almost tender. Fry remaining eggplant.

  3. Place 3 Tbsp sauce on bottom of each dish. Top with 2 eggplant slices and 1 slice of mozzarella, torn to fit, to cover eggplant. Spread a scant 1 Tbsp sauce over cheese, and sprinkle with 1 tsp Parmesan. Top with remaining eggplant slices, sauce, and provolone cheese, torn to fit. Arrange 4 thin tomato slices, overlapping, on top. Sprinkle with remaining Parmesan.

  4. Bake, uncovered, 20 minutes, or until cheese is melted and golden. Remove from oven; scatter basil on top. Let stand 5 minutes, then serve.


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