This healthy, low-fat version of eggplant parmesan is one of the best things I’ve ever made! And couldn’t be easier.
Only 3 Weight Watchers PointsPlus values per serving.
I recently discovered Trader Giotto’s Fresh Bruschetta Sauce at Trader Joe’s (refrigerator), and immediately fell in love.
I’ve been dreaming of what I could make with it ever since, and when I saw these gorgeous Adagio baby eggplants at Costco, I knew the two would be fantastic together.
These beautiful fruits have tender skin, and small, soft seeds; no need to salt them because they aren’t bitter.
Just layer slices of eggplant with bruschetta sauce and parmesan cheese and bake!
Easy, low calorie, and absolutely delicious! What more could a girl want?
What is Bruschetta? (bro͝oˈsketə)
Bruschetta is traditionally grilled Italian bread topped with olive oil and typically with garlic or tomatoes. Trader Joe’s Fresh Bruschetta Sauce is the topping for the toast! But it can also be used as a pasta sauce, or incorporated in a recipe.
- 4 baby eggplants, or japanese eggplants
- 2 containers Trader Giotto's Fresh Bruschetta Sauce (refrigerator)
- 1 cup grated parmesan cheese (recommended: Trader Joe's freshly grated parmesan in a tub)
- olive oil cooking spray
- kosher salt and freshly ground black pepper to taste
- Preheat the oven to 400 degrees F. Spray the bottom and sides of a 15-inch x 10-inch baking dish with cooking spray.
- Trim both ends of the eggplants, and slice lengthways into 1/2-inch thick strips.
- Place half the eggplant, in a single layer, in the prepared dish; sprinkle with kosher salt and pepper; spread one container of bruschetta sauce (mix it up first) over the eggplant. Sprinkle evenly with half the parmesan cheese. Repeat with another layer of eggplant, salt and pepper, the second container of bruschetta and remaining parmesan cheese.
- Set the baking dish on a baking sheet; bake uncovered for about 40 minutes until cooked through and the cheese is golden brown. Let it sit for about 5 - 10 minutes before serving.