Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 304.3
- Total Fat: 10.4 g
- Cholesterol: 16.3 mg
- Sodium: 1,346.4 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 5.9 g
- Protein: 16.6 g
View full nutritional breakdown of Low Fat Eggplant Palm calories by ingredient
Low Fat Eggplant Palm
Submitted by: LLB1971Introduction
This is my low cal low fat version of Eggplant Parmesan.FYI:
1. If you don't have frozen onions or peppers and have to use fresh make sure you cook them in a few tbs of water or chicken broth until they are slitely softened. They might not cook threw if not cooked partly.
2. Sharp Provolone Cheese will taste great in this dish. The Oregano compliments the cheese very well.
TIPS:
1. Freezing garlic cloves make for fast grating and they store longer than in the frig.
2. This is great on a toasted sub roll rubbed with fresh gallic clove for a nice lunch as well.
This is my low cal low fat version of Eggplant Parmesan.
FYI:
1. If you don't have frozen onions or peppers and have to use fresh make sure you cook them in a few tbs of water or chicken broth until they are slitely softened. They might not cook threw if not cooked partly.
2. Sharp Provolone Cheese will taste great in this dish. The Oregano compliments the cheese very well.
TIPS:
1. Freezing garlic cloves make for fast grating and they store longer than in the frig.
2. This is great on a toasted sub roll rubbed with fresh gallic clove for a nice lunch as well.
Number of Servings: 4
Ingredients
-
1. 1 Lg Eggplant cut in to cubes (4 cups)
2. 1 cup chopped frozen onion
3. 1/2 cup frozen bell pepper
4. 2 Med. size garlic cloves finely grated
5. 2 tbs. Chopped Parsley, fresh ,
6. 2 tsp. Oregano, fresh
7. 1 cup Bread crumbs, dry, grated, seasoned,
8. 4 fl oz Egg substitute, liquid
9. 1/4 tsp each Fine Sea Salt/Black Pepper
10. 1 cup Spaghetti/Marinara Sauce (tomato sauce),
11. Oregano, ground, 2 tsp
12. Parmesan Cheese, grated, 1 tbs
13. Provolone Cheese, 3 oz (sharp prov but optional)
14. Cooking spray.
Directions
Preheat oven to 400*F
1. In a large mixing bowl mix eggs, salt and pepper until well blended. Add the chopped eggplant coat well with egg mixture. Add breadcrumbs to another large bowl then place eggplant in breadcrumbs, toss well. You may add more breadcrumbs if eggplant is to wet.
2.Wash and dry that bowl you mixed eggs and eggplant in and set aside.
3.To cleaned bowl toss the frozen onion, green bell pepper, grated garlic and parsley. Transfer the eggplant into the onions and peppers bowl leaving the excess breadcrumbs behind.
4. Spry a 9 x 11 backing pan with cooking spray. Add just enough tomato sauce to coat the bottom of the pan. Set rest of the sauce to the side. Add eggplant to pan, sped evenly. Place eggplant in the oven on middle rack. Cook for about 25 min.
5. While eggplant is cooking, in a small bowl grate provolone cheese, add oregano and parmesan cheese. Toss well.
6. When the 25 min is up for eggplant pour the reserved tomato sauce over eggplant, covering the top of cooked eggplant. You might want to add more sauce if you like it saucier. Then sprinkle the cheese over the top. Cook for another 10-15 min until cheese is melted.
Seve hot. Enjoy :)
Number of Servings: 4
Recipe submitted by SparkPeople user LLB1971.
1. In a large mixing bowl mix eggs, salt and pepper until well blended. Add the chopped eggplant coat well with egg mixture. Add breadcrumbs to another large bowl then place eggplant in breadcrumbs, toss well. You may add more breadcrumbs if eggplant is to wet.
2.Wash and dry that bowl you mixed eggs and eggplant in and set aside.
3.To cleaned bowl toss the frozen onion, green bell pepper, grated garlic and parsley. Transfer the eggplant into the onions and peppers bowl leaving the excess breadcrumbs behind.
4. Spry a 9 x 11 backing pan with cooking spray. Add just enough tomato sauce to coat the bottom of the pan. Set rest of the sauce to the side. Add eggplant to pan, sped evenly. Place eggplant in the oven on middle rack. Cook for about 25 min.
5. While eggplant is cooking, in a small bowl grate provolone cheese, add oregano and parmesan cheese. Toss well.
6. When the 25 min is up for eggplant pour the reserved tomato sauce over eggplant, covering the top of cooked eggplant. You might want to add more sauce if you like it saucier. Then sprinkle the cheese over the top. Cook for another 10-15 min until cheese is melted.
Seve hot. Enjoy :)
Number of Servings: 4
Recipe submitted by SparkPeople user LLB1971.
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