You may think making eggplant Parmesan is a labor of love. And it is. But this recipe proves that you can lighten the load — on work and on calories! There’s no dredging involved and no lengthy ingredient list. You’ll simply slice, saute and serve. To keep this dish from tipping the scale, it’s served over a bed of vegetable-based spaghetti. With so many fresh flavors on a plate and not one bite of guilt, you’ll feel the love in return. 
Lightened Eggplant Parmesan
Ingredients
1 large spaghetti squash
2 small (or 1 large) eggplant, about 1 lb.
8 – 12 Tbsp. olive oil
2 cans tomato sauce
1 1/2 tsp. basil
2 bay leaves, whole
1 1/2 tsp. oregano
1 Tbsp. onion powder
2 Tbsp. garlic powder
1-2 tsp. salt
1 tsp. black pepper
Fresh-grated Parmesan cheese
Olive oil cooking spray
Directions
- Preheat the oven to 450 degrees F and spray a baking sheet with non-stick cooking spray.
- Slice the squash in half and place on a baking sheet, bake for 1 hour. Set aside to cool.
- Slice the eggplant lengthwise into thin slices.Place the slices between two paper towels and allow to sit 2 hours, or until the moisture has evaporated.
- Turn the oven down to 350 degrees F and coat a baking sheet with non-stick cooking spray.
- In a large pan on medium heat, add about 1 1/2 tablespoons of the olive oil and saute no more than 4 slices of eggplant at a time. Cook on both sides until brown.
- Place eggplant on cookie sheet, sprinkle with Parmesan cheese and bake 20 minutes.
- Meanwhile, in a medium saucepan, add tomato sauce, basil, garlic powder, onion powder, salt, pepper, bay leaves and oregano. (Note: you can also add Parmesan cheese to the sauce, about 3-4 tablespoons.)
- Prepare spaghetti squash by using a fork to shred the middle of the squash and create strands of noodles.
- Place spaghetti squash on a plate, top with eggplant and spoon sauce over top. Bon appetit!