Eggplant Parmesan


  • 1 large eggplant (about 1 ¼ pounds)
  • ½ tsp salt
  • 1 TBS olive oil
  • ½ cup diced yellow onion
  • 2 cans (11 oz) tomato sauce, no salt added
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ¼ cup chopped fresh parsley
  • 1 tsp dried thyme
  • 1 cup part skim-milk mozzarella cheese
  • 1 TBS grated Parmesan cheese


  • Preheat the oven to 375.
  • Spray a 9” x 13” baking dish with cooking spray.
  • Remove the skin and stem from the eggplant with a vegetable peeler or a small kitchen knife.
  • Cu the eggplant into ¼ inch circles and arrange them overlapping in the prepared baking dish.
  • Evenly sprinkle the eggplant slices with the salt.
  • Drizzle the oil on top of the eggplant.
  • Distribute the onions evenly on top of the eggplant.
  • Pour the tomato sauce evenly on top of the eggplant, allowing it to disperse throughout the slices.
  • Evenly sprinkle the basil, oregano, parsley and thyme on top of the sauce.
  • Spread the mozzarella and Parmesan over the top.
  • Bake for 30 to 40 minutes, until the cheese is bubbly and golden brown.

Yields 6 servings

Furtado, Margaret M., and Lynette Schultz.  “Healthy Living Cookbooks: Recipes for Life After Weight-Loss Surgery. Beverly: Fair Winds Press, 2006.

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