This lightened up version of eggplant parmesan takes two minutes to prepare, with zero prep and easy ingredients. A great dinner idea when you’re short on time! This recipe doesn’t call for any actual parmesan cheese, but it can easily be added if you’d like. Top with cheese for extra cheesiness!
Peel and cut eggplant into 1/4 inch slices. Grease bottom of nine inch square pan with butter. Sprinkle bread crumbs.
Place layer of eggplant slices onto crumbs. Sprinkle crumbs onto eggplant. Arrange cheese over crumbs and spread ketchup onto cheese. Repeat with remaining ingredients to obtain another layer of each.
Top with crumbs, eggplant and sprinkle with remaining crumbs.
Bake, uncovered, at 350 degrees Fahrenheit for one hour and 15 minutes.
Mix ingredients for sauce. Pour over parmesan.
Bake, uncovered, for an additional 20 minutes.
Photography by Tamara Friedman