Light Eggplant / Zucchini Parmigiana

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 lbs eggplants (and or or zucchninii)
• salt to spread over eggplant
• 4 tablespoons olive oil
• 1/2 lb reduced-fat mozzarella cheese, thinly sliced (4% fat, if you don't have you can use the normal one)
• 1 cup parmigiano, grated
• 3 cups marinara sauce (if possible with basilicum and oregano)
• 1 teaspoon basilicum pesto sauce (substitute basilicum fresh or dry)
• 1 tablespoon oregano

Recipe

• 1 slice you eggplants or zucchini in 1/4 inch thick slices.
• 2 place eggplants in a big bowl and spread salt on them. stir to coat them well. after 30 minutes rinse them and press out the water. this step is not necessary for zucchini.
• 3 turn on your oven to high broil.
• 4 coat with oil the eggplants or zucchini in the bowl with your hands.
• 5 place one layer of eggplants or zucchini on your baking try (i use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. repeat with all vegetables.
• 6 place your vegetables slightly vertical in your mold (i use a 10-8 inch one) and place mozzarella in between (see photo).
• 7 spread parmesan on it and press some cheese between the layers.
• 8 mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
• 9 bake 30 minutes 350°f/180°c.
• 10 this is usually served warm but in summer it is delicious cold with some bread!