Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Calories 223.8
  Total Fat 8.7 g
      Saturated Fat 4.7 g
      Polyunsaturated Fat 0.4 g
      Monounsaturated Fat 1.6 g
  Cholesterol 64.8 mg
  Sodium 928.7 mg
  Potassium 478.4 mg
  Total Carbohydrate 23.0 g
      Dietary Fiber 4.3 g
      Sugars 3.6 g
  Protein 14.5 g
  Vitamin A 11.5 %
  Vitamin B-12 4.9 %
  Vitamin B-6 9.2 %
  Vitamin C 10.4 %
  Vitamin D 1.4 %
  Vitamin E 5.5 %
  Calcium 32.5 %
  Copper 7.1 %
  Folate 8.4 %
  Iron 10.9 %
  Magnesium 8.4 %
  Manganese 11.0 %
  Niacin 6.7 %
  Pantothenic Acid     6.8 %
  Phosphorus     16.6 %
  Riboflavin 10.9 %
  Selenium 10.4 %
  Thiamin 5.8 %
  Zinc 5.5 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Lowfat Eggplant parmesan

View the full Lowfat Eggplant parmesan Recipe & Instructions
Submitted by: JFALGIATANO

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Lowfat Eggplant parmesan

59 calories of Parmesan Cheese, grated, (0.13 cup)

57 calories of Progresso Bread Crumbs - Italian Style, (0.13 cup)

42 calories of Kraft Mozzarella Finely shredded Part Skim cheese, (0.13 cup)

30 calories of Eggplant, fresh, (0.25 eggplant, peeled (yield from 1-1/4 lb))

20 calories of Tomato Sauce, (0.25 cup)

16 calories of Egg, fresh, whole, raw, (0.25 medium)


Nutrition & Calorie Comments  

Only thing I did different is I used eggwhites, and pan fried it in extra light olive oil because my moms oven is out of commission right now, I used a No Salt Marinara instead of tomato sauce and veggie spaghetti noodles. This was AMAZING!!!! Submitted by:
SAVIANDCRYSTAL
(10/16/12)
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Oh. My. Lord. This is fantastic! I want to eat this every single day. I was low on protein for the day, so I added 1/2 cup reconstituted TVP and put it on top of the eggplant, under the sauce and cheese. YUM! Submitted by:
MICHELLE_391
(4/6/12)
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This sounds amazing! I just bought two eggplants last night in hopes of finding a low fat, low calorie recipe. I'm making this tonight with spaghetti squash. Yum! Submitted by:
MSMANGOES
(2/26/12)
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I absolutely adore Eggplant parmesan and can't wait to try this recipe. How can it go wrong with lowfat and yummy eggplant? Submitted by:
RENIESSPARKIN
(12/7/11)
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Really tasty. Easy and I like the low-fat aspect. I used 4C brand seasoned whole wheat breadcrumbs and skipped the parmesan cheese. My only suggestion would be to use half as much water for the egg wash. It was too thin and slid off the eggplant, even though the eggplant was dry. Submitted by:
BMORENURSE
(10/25/11)
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I was in a hurry and added canned no added salt tomatoes and cheese. It was yummy
Submitted by:
4MEONLY1960
(9/23/11)
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I was skeptical but this was really, really good. I really liked the tip about salting the eggplant. I used seasoned breadcrumbs instead of the parm cheese and garlic powder because it was what I had on hand. Plus I topped it with jarred marinara. Submitted by:
WITTYKAT321
(9/14/11)
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This was AWESOME! I hate soggy eggplant. The salt tip worked great. Hubs loved it too and even my super picky son ate it. Thank you for such a delicious recipe! Submitted by:
LYNNANN43
(8/23/11)
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This dish is fabulous! Hard to believe it us low in calories. My husband and I loved it. It's on the menu again for next week! Submitted by:
SUETWE
(8/5/11)
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This was pretty good, but a couple of observations: the sodium level is awfully high per serving, and secondly, the addition of Italian seasoning makes it better. Submitted by:
IAMWINNING
(7/12/11)
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I want to make this again. I agree it was super easy! Delicious! Made my son, who is a veggie hater, go back for seconds! Will use less salt though in the eggplant prep step, maybe even change which sauce I use for next time, maybe even make my own :) Submitted by:
RUBYEMMA775
(6/14/11)
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great! even my sister who is not a "low calorie" fan enjoyed it. we also discovered that the eggplant is great without the sauce. Doubled it and thought we would have enough to put in freezer, but ate it for lunch today instead. Submitted by:
XJRUTLEDGE
(5/3/11)
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This was just too yummy. The only changes I made was to reduce the parmesan cheese to about 1/3 c, add some onions in the spaghetti sauce and I also used fat free mozzerella. Dh and I loved it, this is a keeper for sure. Thanks Submitted by:
DYNAMICDEB53
(1/10/11)
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Great way to cook eggplant. Loved the salt trick! Submitted by:
MCHAPPYSMILES
(9/15/10)
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Excellent! I had never heard the technique of drawing the water out with salt & paper towels; it worked wonderfully to take out the bitterness. This was simple, delicious, and low-fat; what else could you ask for? Submitted by:
TSK0128
(9/2/10)
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Very good. Made "crumbs" from Kashi garlic and herb crackers. Good to know the salt trick. Thanks for posting Submitted by:
CHANCE2B
(8/28/10)
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