Team Blue's Eggplant Parm Recipe

I don't know if it counts as eggplant parm if it doesn't include any parmesan cheese but this award-winning recipe was delicious!

• 2 1/4 lb sm eggplant (3-4), cut into 1/4" slices
• 1 tsp salt
• Monica's Sauce – recipe below
• fresh basil leaves
• parsley
• 1/2 tsp black pepper
• 12 oz fat free ricotta

Slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 10 minutes. Lay on paper towels to soak up any extra moisture.

Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes,  turning half way through until eggplant is golden brown.

In a medium bowl combine ricotta, basil, and parsley. In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture and sauce. Add another layer of eggplant and repeat the ricotta cheese and sauce. Finish with a layer of eggplant a layer of sauce. Bake until cheese is melted and everything is bubbling, about 30 minutes.

Take it out of the oven and let it sit about 10 minutes then add fresh basil to the top.

The nutrition information is for 1/8 of the recipe but we decided that 2 of these servings with a little wheat pasta would be a balanced plate.