lighter eggplant parmesan

I found a gorgeous eggplant at Trader Joes and wanted eggplant parmesan but nothing too heavy or fattening.  This turned out to be a GREAT recipe.  Is it still "lighter" if you eat half the 9x13?

lighter eggplant parmesan (adapted from skinnytaste)
1 large eggplant, 2 pounds
1 tablespoon olive oil
12 ounces fat free ricotta
1/4 cup plus 2 tablespoons Parmesan/Romano blend
1 medium egg
1 1/2 cups mozzarella
1 jar Classico pasta sauce

Slice the eggplant into 1/4 inch thick slices.  Lightly salt the slices and put in a colander to release excess moisture for about a half hour.  Lay on paper towels to soak up any extra moisture.  Preheat overn to 450.
Brush eggplant lightly with olive oil on both sides and place on cookie sheet.  Bake for 20-25 minutes, turning half way through.
In a medium bowl, combine ricotta, egg and 1/4 cup grated cheese.
In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish.  Top with 1/2 of the ricotta cheese mixture, mozzarella cheese and sauce.  Add another layer of eggplant and repeat until everything is used up.
Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400 degrees.  Remove foil and bake an additional 8-10 minutes.  Take it out of the oven and let it sit about 10 minutes before cutting.  Enjoy!
(My eggplant gave me 12 slices so my first layer was 6 slices and I topped those with another 6 slices.  It turned out pretty!)