Eggplant Parmesan Made Lighter

• Prepare a marinara ahead of time or use a jarred marinara.
• Cut ends of eggplant and and peel two opposing sides to 'square off'. Cut 4 even pieces lengthwise. Each should be about 3/4-1 inch in thickness. Yes, it is thick.
• Spray a baking sheet with the olive oil spray and lay the eggplant slices on it. Season each with the salt. Bake at 400 degrees for 20 minutes or until browned and tender. Turn eggplant over after 10 minutes to evenly brown both sides. Remove and cool.
• While eggplant is baking, gently whisk yogurt, egg white, parmesan and spice and herb in a small bowl. Set aside along with 1 cup of grated mozzarella.

Put it all together…

• Spray an 8 X 8 inch baking dish with olive oil and layer the bottom with 1/2 cup of marinara. Next, position two of the baked eggplant slices side by side. Spread 1 heaping tablespoon of yogurt mix to each then 1/4 cup of the mozzarella. Top each with 1/4 cup of marinara. Add next layer of eggplant and repeat all in order ending with marinara and topping with 1 tablespoon mozzarella over each.
• Cover with foil and return to a 400 degree oven for 30 minutes. Enjoy as is or over top a favorite long pasta such as linguini.