NOTHING WRONG WITH HEALTHY PARMESAN EGGPLANT ENJOY DAN:

        EGGPLANT PARMESAN ON THE LIGHT SIDE by CHEF DAN:

Serves 4

INGREDIENTS:

2 small eggplants, sliced 1/2-inch thick

1 tablespoon olive oil

1 cup fat-free milk (skim)

1 tablespoon garlic powder

1/4-cup all-purpose flour1/2cup marinara sauce

1/2-cup part-skim mozzarella cheese

1/3-cup grated Parmesan cheese

Coarse salt and freshly ground black pepper

DIRECTIONS:                          (PRE-HEAT OVEN TO 450-DEGREES)

1.   Arrange eggplant on 2 baking sheets.

2.   Brush eggplants on both sides, with oil, and season with salt and pepper.

3.   Bake until golden brown and tender, about 20-25 minutes.

4.   Turning slices halfway through.

5.   Remove and set aside.

SAUCE:

1.   Off heat, in a sauce pan, whisk together 1/4-cup milk, flour, and garlic.

2.   Gradually whisk in remaining 3/4-cup of milk, and 1/2-cup marinara sauce.

3.   Bring to a boil: reduce heat to a simmer until marinara sauce has thickened about 2 minutes.

4.   Spread 1/4-cup marinara sauce in oven-proof baking dish.

5.   Alternate layers of baked eggplant with sauce.

6.   Dollop with the remaining 1/4-cup marinara sauce.

7.   Sprinkle with mozzarella and parmesan cheese.

8.   Bake until browned and bubbling, about 12-15 minutes.

     ENJOY DAN:                                    BON-APPETITE