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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 297.3
  • Total Fat: 15.3 g
  • Cholesterol: 92.8 mg
  • Sodium: 634.6 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 15.8 g

View full nutritional breakdown of Eggplant Parmesan -- No Noodles or Sauce calories by ingredient
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Eggplant Parmesan -- No Noodles or Sauce

Submitted by: RACHELMARLENA

Introduction

This is identical to my eggplant parmesan recipe BUT it serves six instead of four and unlike the other does not include noodles or sauce. Sometimes I just want the eggplant part (or I do not have time to make more noodles) and I wanted a reflection of that in my tracker (i.e. 250 calories less!). Let me reiterate: this is not "diet" eggplant parmesan. This is delicious authentic eggplant parmesan with no "shortcuts." It is worth EVERY bite. This is identical to my eggplant parmesan recipe BUT it serves six instead of four and unlike the other does not include noodles or sauce. Sometimes I just want the eggplant part (or I do not have time to make more noodles) and I wanted a reflection of that in my tracker (i.e. 250 calories less!). Let me reiterate: this is not "diet" eggplant parmesan. This is delicious authentic eggplant parmesan with no "shortcuts." It is worth EVERY bite.
Number of Servings: 6

Ingredients

    1.5 Large eggplants
    1 c. Italian style breadcrumbs
    2 eggs
    2.5 T oil
    8 oz. part-skim mozzarella
    .75 c sweet tomato basil sauce.

Directions

Slice eggplant thinly and spread in a single layer on paper towels. Salt liberally and let sit for 30 minutes. This cuts the bitterness and is essential for any eggplant recipe. Rinse salt off and pat dry.

Pour .5 T of oil into a nonstick skillet. Scramble eggs in bowl then dip slices in egg, crumbs, and arrange single layer in pan. Brown, flip, arrange in a 9x13. Repeat with remaining eggplant slices and oil.

Once a full layer of eggplant slices is in pan, cover with 2 ounces of cheese. Continue until all eggplant is used as is all cheese. Pour sauce over casserole. Bake uncovered at 350 degrees for 15 minutes.

Makes six huge servings (1/6 of a 9x13 pan).

Number of Servings: 6

Recipe submitted by SparkPeople user RACHELMARLENA.






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Member Ratings For This Recipe



  • 3 of 3 people found this review helpful
    Instead of frying eggplant slices, bake at 450 on sprayed cookie sheet until brown. Less oil and less mess. - 9/27/09

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  • 1 of 1 people found this review helpful
    Ive been thinking about an eggplant recipe. I didnt know u do that with the salt- thanks, hope I can try this! I have low fat days where I get to indulge ina tbsp of olive oil for a meal or two so this will be worth it! - 10/13/09

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  • A little deceiving due to the title saying no sauce but you put sauce over the casserole. This is a good recipe but watch your tracker due to the higher calories, etc. for a side item. - 1/29/10

    Reply from RACHELMARLENA (1/29/10)
    The portion size is for an entree, not a side item. And as you will read in the description it is an offshoot of the regular recipe, which includes a cup of pasta and a half-cup of sauce. Sorry for any confusion!


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