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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 143.6
  • Total Fat: 4.9 g
  • Cholesterol: 32.2 mg
  • Sodium: 785.0 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 9.4 g

View full nutritional breakdown of Low Fat Eggplant Parmesan calories by ingredient
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Low Fat Eggplant Parmesan

Submitted by: DLVANCE24

Introduction

Delicious eggplant parmeson Delicious eggplant parmeson
Number of Servings: 9

Ingredients

    1/2 24 oz can Tomato sauce
    1.5 6 oz cans tomato paste
    6 oz water
    1 T garlic powder
    1 T onion powder
    Fresh herbs (basil, oregano, parsley) 1 T each
    1 egg
    1/4 cup water
    1/2 cup seasoned breadcrumbs
    1 oz grated parmesan cheese
    1 fresh eggplant, sliced (.25 thick)
    Salt or no salt
    4 oz sliced mozzarella cheese

Directions

Place sliced eggplant on cookie sheet. Sprinkle lightly with salt or no salt. Let sit for 30 minutes to take bitterness out of zucchine. Rinse off before coating.
Tomato sauce - mix first 6 ingredients in pan with whisk. Simmer on low heat for 30 minutes.
Mix egg and 1/4 cup water in small bowl.
Mix breadcrumbs and parmesan cheese in small bowl.
Dip slices of eggplant first in egg mixture then coat with breadcrumb mixture. Lay on cookie sheet. Bake at 450 for 10 minutes each side.
In baking dish, layer 1 slice of eggplant with 1 T of tomato sauce, cover with 1 slice eggplant , 1 T of tomato sauce and cover with 1/2 slice of mozzarella cheese. You will have 9 "piles" of eggplant parm.
Bake for 10 minutes at 350 or until cheese is melted and a little bubbly.

Serving Size: Makes 9 1/2 cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user DLVANCE24.






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