Egg Plant Gratin

I had this for lunch today it was very yummy! I used my homemaid marinara sauce, mmmmmmmm

4 Servings

Calories per serving(232.5g): 149 Calories, 6g Fat, 14g Carbs, 5g Fiber, 11g Protein





Ingredients:

olive oil cooking spray, for frying
1 eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup fat-free ricotta cheese
2 egg whites
1/4 cup un-sweetened almond milk or skim milk
1/2 cup plus 2 tablespoons freshly grated Parmesan
salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce or homemade
1/4 cup fat-free mozzarella

Directions:

Preheat the oven to 400 degrees F.

Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Transfer the cooked eggplant slices to 8x8 baking dish. Add more oil, heat, and add more eggplant until all the slices are cooked.Meanwhile, in a small bowl, mix together the fat-free ricotta(or low-fat cottage cheese), egg whites, milk, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Sprinkle eggplant with Parmesan, salt and pepper and spoon the marinara sauce and the ricotta mixture, and finally 1 tablespoon of grated Parmesan and Fat-Free Mozzarella on top. Bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.