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Eggplant Parmesan (non-fried)
Chef Patsy Jamieson notes: EatingWell's makeover of a traditional eggplant Parmesan recipe trimmed 50 grams of fat from each serving! The key to lightening this classic is to make a meatless version — the meaty quality of eggplant provides enough richness and body — and bake, rather than fry, the eggplant slices.
CALORIES: 258.7 |
FAT: 7.4g |
PROTEIN: 13.2g |
CARBS: 36.1g |
FIBER: 8.3g