Ingredients:
1 large eggplant (2 lbs.)
1 Tbsp. olive oil
12 oz. fat-free ricotta
1/4 c. plus 2 Tbsp. pecorino romano
1/4 c. fresh parsley, chopped
1 medium egg
2 c. reduced fat mozzarella
3 c. homemade tomato sauce or your choice of sauce
Salt
Directions:
Bring the sauce to a simmer. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.
Preheat oven to 450 degrees. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning halfway through until the eggplant is golden brown.
In a medium bowl, combine ricotta, egg, parsley and 1/4 c. grated cheese.
In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese.
Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400 degrees. Remove foil and bake an additional 8-10 minutes. :Let stand for 10 minutes before cutting.
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