Grilled Eggplant Parmesan
Did you ever want a healthier version of Eggplant Parmesan? If so, then give this a try. The eggplant is grilled, not fried. In addition, you also use a mix of fat-free and part skim ricotta cheese. The smoked mozzarella really adds a depth to the dish.
2 tablespoons extra virgin olive oil
3 medium eggplants, ¼” slice
1 cup fat-free ricotta cheese
1 cup of part skim ricotta cheese
3 oz grated Parmigiano Reggiano
2 egg whites
1 1-pound ball smoked fresh mozzarella
25 oz Tomato Sauce (canned or you can use this recipe: https://gregvick.wordpress.com/2010/10/24/recipe-basic-red-sauce/
Preheat oven to 375ºF and preheat a grill to medium-high.
Brush the eggplant slices with the extra virgin olive oil and grill them until marked, about 3 minutes per side. In a medium bowl, combine the ricotta, 2 oz of Parmigiano Reggiano and egg whites. Mix well, and set aside.
When everything is ready, spread a thin layer of sauce over the bottom of an 8 X 8 baking dish. Top with a layer of eggplant slices and spread half of the ricotta mixture over the eggplant. Top with another layer of eggplant and layer half of the mozzarella over the eggplant. Top with some sauce and then more eggplant. Spread the remaining half of the ricotta mixture and top with another layer of eggplant. Top with the other half of the mozzarella, then the sauce. Sprinkle with the remaining grated cheese. Place baking dish on a baking sheet and bake until golden brown and bubbly, about 45 minutes. Garnish with basil and serve with a side of pasta.