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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 345.2
  • Total Fat: 15.0 g
  • Cholesterol: 47.8 mg
  • Sodium: 657.6 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 9.1 g
  • Protein: 21.0 g

View full nutritional breakdown of Simple Eggplant Parmesan calories by ingredient
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Simple Eggplant Parmesan

Submitted by: HOLISTICDETOXER

Introduction

This is an even-easier, even-lighter adaptation of a popular recipe for lighter eggplant parmesan. This is an even-easier, even-lighter adaptation of a popular recipe for lighter eggplant parmesan.
Number of Servings: 6

Ingredients

    *All White 100% liquid Egg Whites, 1/2 cup and 1/4 cup, only 1/2 cup will be absorbed
    *Breadcrumbs - italian style, 1/3 cup
    * Whole Wheat Pita, 1 (toasted, pulsed to crumbs)
    Eggplant, fresh, 700 grams, sliced into 1/2" slices
    *Pecorino romano, 4 tbsp grated
    *Bari Light Ricotta Cheese, 200 gram(s)
    *Bari Ricotta Cheese, 200 gram(s)
    Garlic, 3 cloves, minced
    *Crushed Red Pepper Flakes, 1 pinch
    *Blue Menu Tomato & Basil Pasta Sauce, 700 ml jar
    Mozzarella Cheese, part skim milk, 150 grams, grated

Tips

I ran out of Italian breadcrumbs so I toasted and pulsed a leftover whole-wheat pita. You can use any breadcrumbs you'd like, you'll need just under a cup in total.


Directions

Preheat oven to 375, line a baking tray with foil and spray lightly with cooking spray.

Combine 1/2 cup egg whites with a tablespoon of butter. Place in a shallow dish.

Place breadcrumbs in a shallow dish.

To make eggplant, dip a slice into the egg mixture, then press into breadcrumbs on both sides. Place on baking sheet. When all are coated, bake for thirty minutes, flipping midway through.

Combine grated pecorino, both types of ricotta, garlic, crushed red peppers and the remaining 1/4 cup of liquid egg whites. Stir to combine.

Spray a 9 x 13" baking tray with cooking spray. Place a thin layer of pasta sauce over the bottom, then top with half the eggplant slices. Cover with 1/3 of the remaining sauce, 1/2 the ricotta mixture and 1/3 of the mozza. Add another layer with equal amounts of eggplant, sauce, ricotta and mozza, finishing with the last 1/3 of pasta sauce. You should have 1/3 of the mozzarella remaining, set aside.

Cover the baking dish with foil and bake at 375 for thirty-five minutes. Remove foil, top with remaining mozza, and bake fifteen more minutes. Cool slightly before slicing and enjoying!

Serving Size: Serves six.

Number of Servings: 6

Recipe submitted by SparkPeople user HOLISTICDETOXER.






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