Grilled Eggplant Parmesan

This is one of my very favorite dishes: Parmigiana

...aka in English as Eggplant Parmesan.

This version truly is a healthy alternative to it's most common cousin: 

fried Eggplant Parmesan.

Eggplant is truly a great vegetable, low calories and loaded with fiber, but what some people might not know, is that
eggplant is what I call a "sponge" vegetable.

If you fry the eggplant slices, they will absorb a very good amount of oil,

(try for yourself if you don't want to take my word for it)

 defeating the purpose of eating healthy vegetables.

First I prepared and grilled the sliced eggplant.

***Here is how to take the bitterness out of the eggplant, make it "sweat" and grill it***

Now is the time to assemble the ingredients:

grilled eggplant,

crushed tomatoes with basil (from a can),

and shredded mozzarella & Parmesan cheese.

Layer like the picture below

One large eggplant is enough for 4 eggplant layers (in a 8x8 Pyrex)

Bake at 350 for 20 minutes, or until cheese is melted and bubbly.

I promise you this is delicious...and the entire pan of this Eggplant Parmesan is less than 500 cal.

So, eat away :)

Stay Frugal,

Daniela

Linking to
Savvy Southern Style
Stone Gable
The Frugal Girls
Between Naps on the Porch