Baked Eggplant Parmesan.

Delicious! 3 points per serving on weight watchers
Ingredients

• 2 pounds eggplant 1 large or 2 medium
• olive oil spray
• 1 teaspoon kosher salt
• 12 ounces fat free ricotta Polly-o is the only brand I use
• 1/4 cup fresh parsley chopped
• 1 egg
• 2-1/2 cups fat free mozzarella
• 4 cups jarred marinara

Instructions

1. Preheat oven to 450°F. Spray 2 sheet pans with oil. Pour marinara sauce into pan and let simmer, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, Season with salt.
2. Bake for 20 minutes, turning halfway through until eggplant is golden.
3. in a medium bowl combine ricotta, egg, parsley.
4. Put 1/2 cup sauce on the bottom of a 9×12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping.
5. Finish with 1 1/2 cups of sauce, remaining mozzarella.
6. Heat the oven to 400F.
7. Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
8. Remove foil and bake an additional 10 minutes.
9. Take it out of the oven and let it sit about 10 minutes before cutting
10. Top with chopped fresh basil & oregano, and serve!