You are here: Home » Recipes » Lightened-Up Eggplant Parmesan Lightened-Up Eggplant Parmesan Recipe by Chef Steve Petusevsky Yield 8 servings Use your favorite marinara sauce to make this new unfried-version of a classic dish. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients 3 medium eggplants, peeled, cut lengthwise into 1/2-inch slices (about 6 slices per eggplant)1/4 cup extra virgin olive oil2 garlic cloves, minced1 tablespoon dried Italian herb mix1 teaspoon coarse salt Freshly ground black pepper8 ounces sliced provolone cheese1 cup shredded parmesan or Asiago cheese5 cups favorite marinara sauce8 fresh basil leaves, whole Nonstick cooking spray Instructions Place eggplant slices on a large pan or platter, rub with olive oil, then garlic, Italian herbs, salt and pepper. Let stand 5 minutes. Preheat oven to 350F. Heat a large nonstick grill pan over medium-high heat. Spray pan with oil and sauté eggplant slices until lightly brown on both sides. Spoon 1/2 cup marinara into a 13 x 9-inch casserole dish. Top with about 6 eggplant slices, 6 cheese slices and a few basil leaves. Top with 1 1/2 cups sauce and repeat layering, ending with sauce and Parmigiano Reggiano cheese. Cover with foil and bake 20 minutes. Remove foil and bake an additional 10 to 15 minutes until surface is golden brown.