This dish is similar to Eggplant Parmesan but much healthier and far easier. No salting, breading, or frying required! It is so cheesy, hearty, and filling; you would never guess that each serving has less than 200 calories. Cooking in the marinara sauce makes the eggplant extra creamy and delicious.
Yields: 4 entrée-sized servings; Prep Time: 5-10 minutes; Cook Time: 50 minutes
- 1 to 1.5 pounds thinly sliced eggplant (approx. .25 inch thick)
- 1 cup tomato sauce
- 6 slices 2% provolone
- Preheat oven to 450 degrees Farenheit.
- Layer eggplant and tomato sauce into an 8×8 inch casserole dish; placing tomato sauce as the bottom and top layer. You’ll most likely end up with three even layers of eggplant if your eggplant was sliced thinly enough.
- Bake 40 minutes.
- Remove from oven, top evenly with cheese, and return to oven for 10 additional minutes, until cheese is melted and beginning to brown.