Baked Eggplant Parm - 6 PP

This vegetarian dish is so cheesy and saucy that even my carnivores consider it a treat! 

I've read a few opposing thoughts on presalting the eggplant.  Some say it doesn't make any difference and some say that it's necessary.  I prefer it.  It does take a little extra time but don't let that scare you away.  Just allow yourself some extra time, perhaps on a weekend.

I had eggplant for the first time about a year ago. It was prepared by a little Italian grandma in her very own homemade sauce.  It was breaded and fried and covered in cheese and utterly delicious.  While I still have that version on special occasions, this lighter version doesn't leave me wanting! 

The points shown is for 1/6 of the dish.  I like to serve mine with a small portion of thin spaghetti which I calculate separately.  You can do the same or eat it alone or with a garden salad.  Enjoy! 

Ingredients

2 medium eggplant
8 oz shredded low fat mozzarella

for the sauce - mix together:
16 oz tomato sauce
1 tbsp Wildtree Hearty Spaghetti Sauce Blend

for the filling - mix together:
1/2 cup part skim ricotta cheese
1/2 cup grated parmesan
1 egg, beaten
2 teaspoons Wildtree Garlic Galore
1/2 cup chopped frozen spinach, thawed and squeezed of liquid

1. Preheat oven to 400 degrees

2. I recommend using a mandolin to slice the eggplant into uniform, thin slices. You can also slice it into circles instead of longer slices.

To draw the bitterness out, sprinkle each slice generously with salt and allow the eggplant to rest on paper towels for about 15 minutes. Pat dry with more paper towels. 

2. Spread 1/2 cup of sauce in the bottom of square baking dish.
Arrange 1/3 of the eggplant slices to cover the bottom of the dish.

3.  Spread 1/2 of the cheese mixture on the eggplant.

4.  Repeat the layers
- 1/2 cup of sauce
- layer of eggplant slices
- remainder of cheese mixture
- more sauce . .depending on the depth of your dish you may want to go easy on the sauce so that it doesn't bubble over.  If I have any left over, I heat it and serve it with pasta.
- layer of eggplant slices

5. Sprinkle the shredded cheese evenly over the top.

6. Cover with foil and bake for 50 minutes.
Uncover and bake additional 5 minutes, until cheese is bubbly and brown.

7.  Divide pan into 6 servings and serve

Serving size 1/6 of pan.  Each serving is 6 PP

 You can order Hearty Spaghetti Blend and Garlic Galore from your personal Wildtree rep or visit mywildtree.com/joni .  Email me (wildtreejoni@gmail.com) about hosting an online/facebook party to get your product for free!