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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 267.4
  • Total Fat: 5.1 g
  • Cholesterol: 11.5 mg
  • Sodium: 365.4 mg
  • Total Carbs: 41.6 g
  • Dietary Fiber: 10.4 g
  • Protein: 16.5 g

View full nutritional breakdown of clean eating eggplant parmesan calories by ingredient
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clean eating eggplant parmesan

Submitted by: AMANDALEEE


Number of Servings: 6

Ingredients

    2 globe eggplants - large
    3 large egg whites lightly beaten
    3/4 c whole wheat organic bread crumbs
    6 tbs parmesan cheese, grated
    1 1/2 tsp oregano
    1 tsp garlic powder
    1/4 tsp sea salt
    2 medium tomatoes chopped
    1 tbsp tomato paste
    2 cloves garlic
    basil to taste
    3/4 cup part skim shredded mozzarella

Tips

This recipe originally called for a 1/2 cup serving of bulgur with pine nuts tossed in as the side dish. You can also serve it with whole grain pasta, or whatever you like.


Directions

preheat oven to 425
spray two baking sheets with olive oil spray
put the egg whites in one shallow bowl and the bread crumbs, parmesan, oregano, garlic powder, and salt in another shallow bowl.

Slice ends off each eggplant and then slice each one into 3/4 inch thick rounds. Dip them in the egg white then in the crumb mixture and place one by one on the baking sheets. Bake for about 25 minutes.

while that is baking, take the tomatoes, the tomato paste and the garlic and pulse it to a chunky sauce in a blender or food processor then transfer to a small saucepan and simmer on the stove while the eggplant continues to bake.

When the eggplant is done, bring out the pans and raise the rack in the oven to about 8 inches from the broiler, switching the oven to broil while you spoon the tomato mixture evenly on top of each eggplant slice and then top that with the shredded mozzarella. Then take a spatula and place one on top of another to form double stacks. Put them into the broiler and let them melt and brown the cheese - about 3 minutes.

take them out and serve.



Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user AMANDALEEE.






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