Recipe: Healthy Eggplant Parmesan by Melissa d’Arabian

No guilt, just goodness.

The following recipe was published by People Magazine. 


  • Olive oil mister or nonstick cooking spray
  • 1 large eggplant, peeled and sliced crosswise into 3¾- to 4-in. thick rounds
  • 1 tsp. freshly ground black pepper
  • 1½ cups low-fat cottage cheese
  • 1 large egg white
  • ½ cup finely grated Parmesan cheese, divided
  • 2 cups jarred low-sodium and low-fat or fat-free marinara sauce
  • ½ cup shredded part-skim mozzarella cheese
  • Flat-leaf parsley, for garnish

For the full recipe, click here.

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