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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 133.0
  • Total Fat: 2.7 g
  • Cholesterol: 7.4 mg
  • Sodium: 294.2 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 5.9 g
  • Protein: 6.7 g

View full nutritional breakdown of Skinny Eggplant Parmigiana calories by ingredient
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Skinny Eggplant Parmigiana

Submitted by: MRSHARTLEY
Skinny Eggplant Parmigiana

Introduction

This version is baked, not fried. I did use some Pam spray to help the breadcrumbs stick though. It really kicked my craving! This version is baked, not fried. I did use some Pam spray to help the breadcrumbs stick though. It really kicked my craving!
Number of Servings: 4

Ingredients

    1 large purple eggplant, sliced with skin on in about 1/2 inch slices
    1/2 cup panko bread crumbs, I like the seasoned
    1 cup Classico tomato and garlic pasta sauce
    1 oz. piece aged romano cheese

Directions

Season the eggplant slices with some sea salt and cracked black pepper.
Prepare the breadcrumbs by spooning into a shallow dish.
Preheat oven to 350.
Lightly spray Pam on one side and press into crumbs.
Spray other side and flip eggplant and press into crumbs.
As you finish each piece of eggplant, lay onto pan covered either in foil or parchment paper.
Bake about 20-25 minutes, or until crumbs begin to brown.
Either top with sauce and cheese, or dip in sauce to help the eggplant stay crispy as you eat!

Number of Servings: 4

Recipe submitted by SparkPeople user MRSHARTLEY.






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Member Ratings For This Recipe

  • Easy and satisfying but most importantly- guilt free! - 4/4/13

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  • lovve this... I always thought I made THE best eggplant parm.. It is still delicious, but this version keeps the flavor, without the calories and deep frying... I bake it longer than it says in the recipe, and after about 20 minutes I turn them over and put a dollop of tomato sauce and parm cheese. - 8/27/10

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  • easy and tasty. - 6/28/10

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