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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 384.0
  • Total Fat: 17.1 g
  • Cholesterol: 84.3 mg
  • Sodium: 1,740.3 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 7.3 g
  • Protein: 21.3 g

View full nutritional breakdown of Eggplant parmesan, reduced fat calories by ingredient
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Eggplant parmesan, reduced fat

Submitted by: ANGELA3511

Introduction

I've adapted this from a Weight Watchers recipe. Baking instead of frying the eggplant makes it crispy without the extra fat from the oil. I've adapted this from a Weight Watchers recipe. Baking instead of frying the eggplant makes it crispy without the extra fat from the oil.
Number of Servings: 4

Ingredients

    1 large eggplant
    3/4 cup part skim shredded mozzarella cheese
    3 cups tomato/ spaghetti sauce
    1 egg, beaten
    1/2 cup Italian style bread crumbs
    1/3 cup grated parmesan cheese (reduced fat if possible)
    Spritz of olive oil spray
    Non-stick cooking spray
    Salt, pepper, dried basil, dried rosemary and Mrs. Dash Itialiano seasonings, to taste (optional)

Directions

1. Peel a large eggplant and slice into 1/2 to 3/4 inch slices.
2. Arrange on a paper towl in a single layer and sprinkle liberally with salt on both sides. Allow to sit approximately 10-15 minutes and sweat. Excess water will be drawn out by the salt.
3. Remove the water and salt by wiping gently with a clean towel.
4. Combine the bread crumbs, parmesan cheese and herbs in a small bowl and mix well.
5. Dip each side of the eggplant slice in the beaten egg, draw against the side of the bowl to remove the excess egg wash.
6. Carefully bread each side of the eggplant in the breading mixture.
7. Repeat for each slice of eggplant.
8. Place the eggplant slices on a cookie or baking sheet sprayed with non-stick spray in a single layer.
9. Bake at 350 degrees for about 20-25 minutes, flipping carefully once, until the breading is golden brown.
10. Remove the eggplant from the stove.
11. Spray a glass casserole dish (I used 9x13) with non-stick cooking spray. Place as many of the eggplant slices as possible in a single layer.
12. Top each eggplant slice with a spoon or two of tomato sauce, use the spoon to cover the tops and sides of the eggplant with sauce.
13. Add a light sprinkle of shredded mozzarella cheese to each eggplant slice.
14. Repeat with additional layers until all the eggplant slices are in the dish. The top layer should be tomato sauce and cheese.
15. Bake at 350 degrees for 10-15 minutes, until the tomato sauce is hot and the cheese is bubbly.
16. Serve immediately.

Serves 4 at only 384 calories per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user ANGELA3511.





TAGS:  Fish | Dinner | Fish Dinner |

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