Lightened Up Eggplant Parmesan

I found this recipe on SkinnyTaste.com.  Eggplant Parmesan is probably my favorite Italian Meal. I've made it a million times with breaded and baked eggplant but this time I made it without any breading. It came out really good, but I admit, I was worried the eggplant may be soggy but nope. The key is to slice the eggplant kind of thick and brown it on each side. 

Ingredients

1 large eggplant (I used 2)

1T Olive oil

12oz ricotta (I used 15oz)

1/4 cup + 2T Romano (I used Parmesan)

1/4 cup fresh parsley, chopped (I used dry)

1 medium egg

2 cups mozzarella

3 cups homemade tomato sauce

Salt 

Sauce ingredients (courtesy Mario Batali)

2 (28oz) cans whole tomatoes, crushed (used 1)

1/4 cup extra Virgin Olive oil

1/2 carrot, grated

1 onion, diced 

4 cloves Garlic, crushed

3T Thyme (I used Italian seasoning)

I added bell pepper 

Start by making sauce.  Heat Olive oil over medium heat. Add onion and garlic, cook until soft and light brown. Add thyme and carrot, and cook 5 min more. Add tomatoes and bring to boil, stirring often. Lower heat and simmer 30 minutes. 

While sauce simmers, slice eggplant 1/4" thick. Lightly salt and place in colander to release moisture for about 1/2 hour. Lay on paper towels to soak up any excess. 

Preheat oven to 450. Brush eggplant lightly with Olive oil on both sides and place on cookie sheets. Bake 20-25 minutes, turning half way through.

In medium bowl, combine ricotta, egg, parsley, and 1/4 cup cheese.

In a 9x12 dish, put a little sauce a layer of eggplant, 1/3 ricotta mixture, mozzarella. Repeat til all ingredients used up. 

Top with sauce and mozzarella and remaining Parmesan. Cover with foil and Bake 400 about 30 minutes. Remove foil and bake additional 10min until golden. 

I served over spaghetti squash with side salad. To make squash you just cut on half and scoop out seeds. Brush with Olive oil and back skin side up til soft about 30 min. 

So, the recipe is a bit time consuming but so worth it for that comfort food feel. Honestly, this recipe is almost a dead ringer for my lasagna. Substitute sliced zucchini (or noodles) for eggplant and BAM!