Name: Lighter Eggplant Parmesan
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8 servings
Ingredients: 2 pounds eggplant (1 large or 2 medium); olive oil spray; 1 teaspoon kosher salt; 12 ounces part-skim ricotta (Polly-o is the only brand I use); 1/4 cup + 2 tbsp Pecorino Romano; 1/4 cup fresh parsley (chopped); 1 large egg; 2-1/2 cups part-skim mozzarella (I used Sargento); 4 cups homemade tomato sauce or jarred marinara