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Lighter Eggplant Parmesan

Martha Stewart
  • minutes
  • Serves 4

INGREDIENTS

1

Eggplant (2 pounds), large

2

Garlic cloves

1 cup

Marinara sauce, homemade or best-quality store-bought

3 tbsp

All-purpose flour

1

Salt and ground pepper, Coarse

1 tbsp

Olive oil

1 cup

(skim) milk, fat-free

1/2 cup

Mozzarella, grated part-skim

1/3 cup

Parmesan, grated