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Lighter Eggplant Parmesan
Ingredients
- 4 pounds eggplant, 1 large or 2 medium
- olive oil spray
- 2 teaspoon kosher salt
- 24 ounces part-skim ricotta, Polly-o is the only brand I use
- 0.5 cup + 2 tbsp Pecorino Romano
- 0.5 cup fresh parsley, chopped
- 2 large egg
- 4-1 cups part-skim mozzarella, I used Sargento
- 8 cups homemade tomato sauce
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