Rating

If you enjoy eggplant parmesan, but are trying to eat healthier, you’re going to enjoy this recipe. We’ve eliminated the deep frying and used reduced fat cheeses.

Tantillo Recipes
 3 cups Tantillo Marinara Sauce
 1 large eggplant (2 lbs)
 1 tbsp Tantillo California Extra Virgin Olive Oil
 12 oz fat free ricotta
 1/4 cup + 2 tbsp Pecorino Romano
 1/4 cup fresh parsley, chopped
 1 medium egg
 2 cups reduced fat mozzarella
1

Preheat oven to 450°. Pour the Tantillo Marinara Sauce into a pot and bring to a light simmer. While the Tantillo Marinara Sauce simmers, slice the eggplant into 1/4 inch thick slices.

2

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.

3

Brush eggplant lightly with Tantillo California Extra Virgin Olive Oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.

4

Turn the oven down to 400° so it’s ready for the final dish. While the eggplant cooks, combine ricotta, egg, parsley and 1/4 cup of grated cheese in a medium bowl.

5

Using a 9×12 baking dish, put a light layer Tantillo Marinara Sauce on the bottom of the and the first layer of eggplant over the Tantillo Marinara Sauce to cover the bottom of the dish.

6

Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and Tantillo Marinara Sauce. Add another layer of eggplant and repeat cheese mixture and Tantillo Marinara Sauce until everything is used up.

7

Top with Tantillo Marinara Sauce, 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°.

8

Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting. Buon Appetito!

Ingredients

 3 cups Tantillo Marinara Sauce
 1 large eggplant (2 lbs)
 1 tbsp Tantillo California Extra Virgin Olive Oil
 12 oz fat free ricotta
 1/4 cup + 2 tbsp Pecorino Romano
 1/4 cup fresh parsley, chopped
 1 medium egg
 2 cups reduced fat mozzarella

Directions

1

Preheat oven to 450°. Pour the Tantillo Marinara Sauce into a pot and bring to a light simmer. While the Tantillo Marinara Sauce simmers, slice the eggplant into 1/4 inch thick slices.

2

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.

3

Brush eggplant lightly with Tantillo California Extra Virgin Olive Oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.

4

Turn the oven down to 400° so it’s ready for the final dish. While the eggplant cooks, combine ricotta, egg, parsley and 1/4 cup of grated cheese in a medium bowl.

5

Using a 9×12 baking dish, put a light layer Tantillo Marinara Sauce on the bottom of the and the first layer of eggplant over the Tantillo Marinara Sauce to cover the bottom of the dish.

6

Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and Tantillo Marinara Sauce. Add another layer of eggplant and repeat cheese mixture and Tantillo Marinara Sauce until everything is used up.

7

Top with Tantillo Marinara Sauce, 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°.

8

Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting. Buon Appetito!

Eggplant Parmesan