Meatless Monday – Light and Fresh Eggplant Parmesan

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In my ongoing  and sometimes seemingly futile effort to eat well and enjoy food that tastes good, I created a new recipe to satisfy my craving for Eggplant Parmesan without totally blowing my diet.  I made my version meatless because I happened to have meatless Italian sausage on hand.  It’s an easy recipe – I cheated and used bottled pasta sauce. it was quite tasty and did not break the calorie bank.  I hope you enjoy it as much as I did.  If you want to indulge go for it – use real italian sausage and full fat cheese.  Have fun – it’s okay to play with your food.

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Light and Fresh Eggplant Parmesan
Serves 6 to 8

1 Eggplant (peeled)
1 Jar of Your Favorite Pasta Sauce (red)
6 oz Sliced Mushrooms (I like to use crimini but white mushrooms work too)
12 oz Meatless Italian Sausage (or regular removed from the casing)
1/2 Sweet Onion (Chopped)
12 oz Reduced Fat Mozzarella Cheese (shredded)
3 oz Container of Shaved Parmesan Cheese (or a blend of parmesan and asiago or romano)
Fresh Basil
1 Tbs Olive Oil

Heat the olive oil in a dutch oven or medium-sized pot. Add the sausage and onion. Cook until browned. Pour in the pasta sauce and add the mushrooms. Cover and let simmer for 20 minutes. Uncover and let simmer for 10 minutes longer.

Meanwhile heat the oven to 400º. Peel the eggplant and slice it into rounds about 1/4 to 1/2 inch thick. Spray a casserole dish with cooking spray.

Add a small amount of the sauce to coat the bottom of the dish. layer eggplant, sauce, basil (tear it into pieces or use entire leaves) and cheese. Add another layer of eggplant, sauce, basil and cheese. Bake for 45 minutes or until the eggplant reaches the desired doneness. Enjoy!

Find Your Om Balance – Terri