I love big portions and satisfying comfort food. I try to emulate all the great, rich food that I enjoy and make it work in a healthy lifestyle without feeling deprived.
This is a take on my Grandmothers Eggplant parm and Lasagna. I hope you all enjoy it
Nobody wants to bite into tough chewy eggplant. Here is a great tip to do before assembling an eggplant dish.
Slice your eggplant thin and season with salt and pepper. Pop in the oven on a cookie sheet at 350 for 15-20 min
Let cool down before assembling dish
What you will need
2 eggplant sliced thin
1 egg
1 cup of tomato sauce
1 cup of part skim ricotta cheese
1/4 cup Sargento 4 cheese Italian blend
4 slices of Sargento ultra thin provolone cheese
1/4 cup of grated Romano cheese
Next step
2 eggplant sliced thin, seasone with salt and pepper pre baked on a cookie sheet at 350 15-20 min
Mix ricotta/egg/Romano cheese on a bowl
In a 9x13 baking dish layer 1/2 cup of tomato sauce
Top with layer of half the eggplant
Lay 4 slices of provolone on top of eggplant
Spread ricotta mixture
Then remaining eggplant and top with remaining sauce
Sprinkle with 4 cheese blend
Bake 30 min at 350
I divide it into 6 big servings at 5 Weight Watcher Smart points each on all color