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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 223.8
  • Total Fat: 8.7 g
  • Cholesterol: 64.8 mg
  • Sodium: 928.7 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 14.5 g

View full nutritional breakdown of Lowfat Eggplant parmesan calories by ingredient
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Lowfat Eggplant parmesan

Submitted by: JFALGIATANO
Lowfat Eggplant parmesan

Introduction

A super easy version of the crispy fried eggplant parm I love! A super easy version of the crispy fried eggplant parm I love!
Number of Servings: 4

Ingredients

    1 large eggplant peeled and sliced into 1/2inch rounds
    1 egg, beaten with 1/4 cup water
    1/2c bread crumbs
    1/2c parm cheese
    1 tbl garlic powder
    1 cup tomato sauce
    1/2c mozzarella cheese, part skim

Directions

1.Place the eggplant in a single layer on a kitchen towel. Generously sprinkle salt on top and place another towel on top. Allow to sit for 30 min (this pulls out excess liquid as well as the bitterness).
Lightly rinse eggplant of salt and pat dry.
2.Preheat oven to 450. Mix together breadcrumbs, parmesan cheese and garlic powder in a shallow bowl.
3. Place eggplant in egg-water wash, then in breadcrumb mixture. Place on cookie sheet generously coated with cooking spray.
4.Bake for 15-20 min, turning halfway or until browned and crispy.
5.Then either layer eggplant and sauce in a baking dish or put a spoonful of sauce on each round, top with cheese and bake until melted.

Number of Servings: 4

Recipe submitted by SparkPeople user JFALGIATANO.






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Member Ratings For This Recipe


  • Incredible!
    12 of 12 people found this review helpful
    This was amazing... my hubby & I couldn't stop raving about how good it was. I added fresh basil and sauteed onions to the sauce. I can't wait to have leftovers for lunch tomorrow! - 3/21/10

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  • 9 of 9 people found this review helpful
    I love this recipe. Instead of bread crumbs i add toasted oatmeal.. It is really crispy and delicious and its another way of getting in fiber - 3/16/10

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  • Incredible!
    3 of 3 people found this review helpful
    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! - 8/5/11

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  • Incredible!
    3 of 3 people found this review helpful
    My husband has been lukewarm on the Spark recipes I have made him but he loved this one! The salt was a great tip. - 1/26/10

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  • Incredible!
    3 of 3 people found this review helpful
    Excellent! I served it with whole wheat spaghetti, and the (almost) hubby loved it as well. :) - 1/20/10

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  • Very Good
    3 of 3 people found this review helpful
    This is a great alternative oven method compared to the
    battered and pan fried sliced eggplant that I made like
    lasagna. I use the "Hunt's Zesty,Spicy Pasta sauce". GREAT!! - 1/10/10

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  • Incredible!
    3 of 3 people found this review helpful
    Fabulous! So nice and crispy on the outside, but soft and tender on the inside. I loved it! I substituted the 1/2 cup of cheese for 1/4 cup of basil and it turned out perfect! I'll make it again and again.

    Thanks for getting me out of my cooking rut with this delicious new recipe! - 6/7/09

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  • Incredible!
    3 of 3 people found this review helpful
    Everyone said they've never had such good eggplant Parmesan! Apparently they were all worried when they said I was going to make it - but after the first taste, their worries were gone! - 3/8/08

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  • Incredible!
    2 of 2 people found this review helpful
    WOW! I think this is the first time I cooked something that I felt was worth the effort of making from scratch rather than getting at a restaurant. My extremely carnivorous boyfriend LOVED it - the first time I've gotten him to eat a completely vegetarian meal. Easy to make, even easier to eat! yum! - 5/16/11

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  • 2 of 2 people found this review helpful
    I cheated a little and used Prego's new low sodium, no sugar added veggie pasta sauce but it was very good!!! First time I've ever made eggplant parm. Eggplant will definitely on my grocery list again! Thanks. :) - 8/10/10

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  • 2 of 2 people found this review helpful
    very good, used eggbeaters. - 9/14/09

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  • Incredible!
    2 of 2 people found this review helpful
    I love eggplant Parm and this was very very good I substituted Kraft Fat Free Mozarella - 3/25/09

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  • Very Good
    2 of 2 people found this review helpful
    Very good, easy too. I'm making it today for the second time. Can be a main course or side dish - yum! - 8/3/08

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  • Incredible!
    1 of 1 people found this review helpful
    OH EM GEE!!! I'm in love! My honey also enjoyed it & he's not an eggplant fan. Added Italian seasoning to bread crumb mixture & used Hunt's Traditional Spagetti Sauce instead of plain tomato sauce. Heavenly!!! - 7/29/11

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  • Incredible!
    1 of 1 people found this review helpful
    This was quite possibly the best eggplant parmesan i have ever eaten... high fat or otherwise. The best part was that my non recipe following hubby made it (bonus) and he said it was suoer simple (double bonus) Thanks for the recipe! - 3/8/10

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  • Incredible!
    1 of 1 people found this review helpful
    I've always love EPP, but never had the nerve to make it. Hubby grew some ep in the garden and has been bugging me to cook it, so I used this recipe!

    Fantastic! I especially like the tip about using the salt to remove any bitterness. It's very tender and not bitter at all.

    Thanks for shar - 8/25/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was the best tasting eggplant Parmesan I have ever eaten! I like the crispiness of the eggplant vs soft and kind of soggy in other recipes I have made. Thanks! - 11/30/08

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  • 1 of 1 people found this review helpful
    Im on my second piece right now! YUM! This is the first time I have actually tried to cook with eggplant. It turned out great. My hubby loves it too! Its really easy. I used spaghetti sauce instead of tomatoe sauce. Also I might try and create something with just the breaded eggplant. - 3/30/08

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  • Very tasty! I added mushrooms, green peppers and crushed red pepper flakes. I used seasoned panko crumbs. I would slice the eggplant a little thinner next time but I will definitely make this again. - 4/3/14

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  • I made a couple minor changes. I used pizza sauce instead of plain tomato sauce, but I did not add garlic powder to the crumb and Parmesan cheese mixture. I think it's a lot of work to make this, but it's worth it. - 11/3/13

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  • Tweaked it a bit to match my taste but yummy! - 9/7/13

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  • Delicious! My only comment is 928.7 mg of sodium is way high. I cut it down by using panko breadcrumbs which only contains 55 mg of sodium vs 450 mg for other brands. I also used salt free tomato sauce. I've made this several times already and each time it just gets better. - 8/28/13

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  • Yummy low calorie eggplant parmesan - 8/24/13

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  • Excellent. Did not taste like a low-cal option. Great tip with the salting.
    - 8/19/13

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  • this is the best ive had ever! - 8/8/13

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  • We really enjoyed this. Thanks for sharing the recipe! - 8/5/13

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  • I have not had success with eggplant in the past - this was so delicious even my picky 6 year old liked it! I will definitely make it again! - 8/2/13

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  • Simple and delicious. I didn't have any breadcrumbs so I crushed some fiber 1 cereal and used it instead. YUM! - 7/31/13

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  • This was great. I added a tsp basil to bread crumb mixture. - 7/14/13

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  • This was a great recipe, and probably would have been better if I had not been rushing to get it done. I will definitely try it again soon. - 7/11/13

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  • That's is almost exactly the same way I make mine. Its the only way my husband will eat it & my neighbor who is vegetarian, also loves it. Freezes well after being cooked too. - 7/2/13

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  • Followed the recipe exactly. Wonderful! Loved the flavor. - 6/24/13

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  • These were so good and healthy because they are baked. Will make again. - 4/6/13

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  • Incredible...and so easy to make! - 3/13/13

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  • My first try at eggplant was great! I used oat bran and added mushrooms, onion, and basil to the sauce. Very good flavor. This is a keeper :) - 1/27/13

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  • I loved the way this was made, so I substituted Veal to make Veal Parmesan. It was fabulous..so flavorful and yet not fried in butter...thanks - 1/26/13

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  • Made this recipe tonight and it was AWESOME! Lots of flavor!
    My husband and son both enjoyed.
    - 1/8/13

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  • I made this for dinner this evening and it is yummy!
    One thing I will do differently next time is #1 either use parm cheese in the shaker, not fresh shredded like I did today. or #2 if I use fresh, I will not add it to the bread crumb mixture because it tends to brown too much.

    Excellent! - 12/9/12

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  • Amazing! I used Mrs.Dash garlic & Herb seasoning in place of just the garlic powder. I added some dry basil,pepper and a tiny bit of thyme to the tomato sauce.
    But the eggplact was crispy on the outside, gave a wonderful satisfying crunch. - 11/9/12

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  • As this comes under Vegetarian I want to make everyone aware that Parmesan is never vegetarian as it uses calf rennet and a substitute such as Pecorino or any other suitable vegetarian cheese should be used. Having said this the recipe is good providing you do not use parmesan. - 10/28/12

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  • Absoutely delicious! I made the layered version and added a 2 cooked links of sliced Italian turkey sausage in between. A wonderful meal in it self. No pasta needed :) - 10/17/12

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  • This is great. I made it last night and ate some then, and now having it for lunch. So good - 10/17/12

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  • 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!!!! - 10/16/12

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  • I loved it! - 10/12/12

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  • This was a very tasty recipe. I've actually never had eggplant parmesan until I tried this out tonight and it was really good! My fiance liked it too, we ate it with some salad it made for a very filling and yummy dinner. I also added extra mushrooms and onions to the tomato sauce which bulked it up - 10/12/12

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  • Don't care for eggplant but the sauce was good. - 10/9/12

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  • Took a while to make, but OMG sooo worth it! I loved it, my not so healthy carnivore husband even said it was good! This is how I will eat my eggplant from now on! I just left it on the cookie sheet, spooned sauce on it, and sprinkled cheese then put back in the oven to melt it. Fantastic! - 10/3/12

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  • Excellent. I used a bit more cheese, but that's me (I love cheese). Baking the eggplant as opposed to frying it makes this a lot greasy than other recipes I've had. Served over some pasta--a salad would have rounded out this meal nicely. - 9/23/12

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  • I am so happy that someone made a recipe that is one of my favorites only lighter! I made this for company (who were not on diets) and they loved it. I served it with spaghetti squash with a drizzle of olive oil and parmI will make this on a regular basis so I can eat well without feeling deprived. - 9/19/12

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  • Wow, fantastic crunch and great flavor! Will definitely make again. - 9/15/12

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  • Very tasty and easy to prepare! - 9/5/12

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  • Easy and tasty - 9/5/12

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  • This was excellent and I will make it again! I did use Panko bread crumbs and substituted pasta sauce for tomato sauce to bump up the flavor a bit. - 9/3/12

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  • it was very tasty. as others have stated, crispy and tender. - 8/23/12

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  • Best eggplant ever. Will use this recipe often. - 8/16/12

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  • Excellent! Had a great Italian flavor to it. Even tasted better for lunch the next day. Thanks for sharing this awesome recipe. - 8/14/12

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  • Made this for lunch today and it was fabulous ! This recipe is a keeper, so simple yet so delicious ! - 8/3/12

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  • Loved it; very filling. I added fresh garlic instead of powder, along with fresh herbs from my garden (see pic). - 7/25/12

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  • Made this tonight. It was wonderful.. I even used eggplant that I picked from my own garden. :-) - 6/13/12

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  • Use pasta sauce - 6/12/12

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  • I like the idea of mixing the bread crumbs half and half with parmesan cheese! very good! - 6/6/12

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  • Very good. My husband made this today and I am sure we will enjoy it again. - 5/27/12

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  • Great Recipe. My children even ate without complaints. This is truly amazing. Thanks!!! - 4/16/12

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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! - 4/6/12

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  • My hubby who tends to make a face when I try to modify recipes to make them healthier, gobbled it up! It was delicious!! The downside was me trying to watch my portion size :) - 3/20/12

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  • LOVED this recipe!!! I used Panko bread crumbs instead of the typical bread crumbs. - 2/29/12

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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! - 2/26/12

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  • YUMMY!!! ...although my breadcrumbs fell right off the eggplant after I baked them. Did I overbake? not sure what I did wrong; it was my first try. I did use my own tomato sauce. Overall, great taste, easy to follow recipe - my meatatarian boyfriend loved it. - 2/20/12

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  • Very good! Made this exactly as written, except I substituted jarred spaghetti sauce for the tomato sauce. I also cooked spaghetti separately and served the eggplant on top of the spaghetti with a little additional sauce drizzled over it. Definitely a keeper! - 2/19/12

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  • I added more spices to the coating mix. Delicious! - 2/6/12

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  • Easy and delicious. Will make again, no question. - 2/4/12

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  • This came out great! Couldn't stop eating it - had to make my boyfriend put it away before I ate the whole thing. :) I used homemade tomato sauce and we had it with whole wheat linguini and garlic bread. Awesome Sunday night dinner. - 1/30/12

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  • WOW! My eggplant-HATER husband even took leftovers for lunch. BRILLIANTLY DELICIOUS and ridiculously easy. - 1/27/12

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  • My 1st time ever making eggplant. This recipe was easy to follow, and was excellent. Hubby went back for seconds and asked for it to be back on the menu for next week. - 1/16/12

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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? - 12/7/11

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  • This was so good!!! I made it for everyone at work and everyone loved it.
    - 12/7/11

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  • What a terrific recipe! Thank you so much. When I made it tonight, I added an extra cup of sauce (we're sauce people) but otherwise -- ideal just as you have it. Thanks again! This recipe is a keeper! - 11/30/11

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  • yum - 11/14/11

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  • I've made this 3 times already. My husband can't get enough of it. Thanks for a great recipe. - 11/12/11

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  • This was my first time cooking eggplant and what a success! It was absolutely delicious! - 11/8/11

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  • Delicious! I hadn't tried the fried version until after having eaten this, and I preferred this recipe. It's so light, yet satisfying and filling. My mom regularly requests it. I add oregano and basil to the tomato sauce and let it marry, cuz I don't care for plain sauce at all. - 11/1/11

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  • My husband and I loved this. My new favorite eggplant parm recipe. I'm sure this will be on our menu often! - 11/1/11

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  • Tasted great! - 10/26/11

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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. - 10/25/11

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  • Bad
    0 of 3 people found this review helpful
    I made this recipe and it was so soft and tender. I added some mozzarllla cheese and put it back in the oven for the cheese to melt. It was delish. Im going to make it again and freeze it for the next time. - 10/15/11

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  • This was great! I used goat cheese instead of mozzarella and it tasted amazing. I was wondering about the serving sizes though... about how many 'disks' is a serving? Because I want to go back for more! - 10/8/11

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  • I was in a hurry and added canned no added salt tomatoes and cheese. It was yummy
    - 9/23/11

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  • Great recipe and very easy! - 9/21/11

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  • I loved this! - 9/16/11

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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. - 9/14/11

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  • Easy to make and delicious!! - 9/14/11

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  • Family loved it! I'm sure we'll be making it again! - 9/12/11

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  • Made this tonight with panko (only breadcrumbs I had). I think next time I'll do a combo of panko and regular, as the breading was a little sparse...but they were still VERY yummy! I liked that the eggplant still had some texture and taste (as opposed to mushy fried eggplant). Thx for the recipe! - 9/8/11

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  • This is delicious and easy to make! I used Veggie Shredds cheese substitute (mozzarella flavor) and it was excellent! Great to find a delicious and healthy alternative for this recipe! - 8/26/11

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  • This recipe was awesome!! My husband and I have loved much unhealthier versions of this in the past and both of us honestly felt that this tasted as good or better and was so much better for us! My kids LOVED it too which means it will become a regular meal for us. Can't wait to have it again! yum - 8/25/11

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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! - 8/23/11

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  • This was amazing! I sliced the eggplant really thin so they got nice and crispy, then I popped them in the microwave with cheese to melt and dipped them in the sauce. Little crunchy eggplant chips, mmmmm! - 8/22/11

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  • This was awesome! My husband doesn't like the typical eggplan parmesan because it gets soggy. I just put a spoon of sauce on top of the eggplant slice and topped it with cheese and served it with thin spaghetti. It was great! The serving size is 3 slices, which was more than we could eat! - 8/17/11

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  • Great recipe, but 1/2 an inch was too thick... try 1/3 and they will cook better without being tough on the edges.
    - 8/15/11

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  • LOVE, LOVE, LOVE this recipe! My son and other picky eaters LOVED it also! I made with Panko bread crumbs, a jar of spaghetti sauce, egg substitute, and used fresh parm. This recipe is a keeper! - 8/7/11

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