Ingredients:
1 (8 ounce) bags shredded part-skim mozzarella cheese
1 (8 ounce) bags shredded fat free mozzarella cheese
1/2 cup grated low-fat parmesan cheese
1 (29 ounce) jars Ragu chunky tomato onion & garlic sauce ( this sauce is only 3grams of fat per serving and is very good!)
olive oil flavored cooking spray
2 large eggplants
Directions:
Preheat oven to 425 F.
Slice eggplant about 1/4″ thick, spray with non-stick spray.
Place eggplant on a cookie sheet and bake for about 15-20 minutes or until nicely browned.
This can be done ahead of time, like on the weekend, so this is a lot quicker for a weeknight meal.
Spray an 8×8-inch baking dish with the non-stick spray and put a small amount of sauce in the bottom of it.
Place a layer of eggplant on top of the sauce.
Top the eggplant with the 2 kinds of mozzarella and sprinkle a little parmesan on top.
Top with a little bit of sauce and continue layering until either the ingredients are used up or you run out of room in the pan (I usually get 3 layers in).
Top off with the rest of the cheeses.
Bake in a preheated oven 35-45 minutes or until cheeses are melted and sauce is bubbling.
ENJOY!
Servings: 4-6
Time preparation: 15 min.
Time total: 105 min.