Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 223.3
  • Total Fat 8.7 g
  • Saturated Fat 4.7 g
  • Polyunsaturated Fat 0.5 g
  • Monounsaturated Fat 1.6 g
  • Cholesterol 59.0 mg
  • Sodium 930.5 mg
  • Potassium 480.3 mg
  • Total Carbohydrate 23.0 g
  • Dietary Fiber 4.3 g
  • Sugars 3.7 g
  • Protein 14.5 g
  • Vitamin A 11.4 %
  • Vitamin B-12 4.8 %
  • Vitamin B-6 9.4 %
  • Vitamin C 10.4 %
  • Vitamin D 2.2 %
  • Vitamin E 5.0 %
  • Calcium 32.4 %
  • Copper 7.0 %
  • Folate 8.4 %
  • Iron 10.9 %
  • Magnesium 8.1 %
  • Manganese 10.9 %
  • Niacin 6.6 %
  • Pantothenic Acid 5.5 %
  • Phosphorus 16.8 %
  • Riboflavin 9.8 %
  • Selenium 5.5 %
  • Thiamin 5.3 %
  • Zinc 5.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Low-Fat Eggplant Parmesan

View the full Low-Fat Eggplant Parmesan Recipe & Instructions
Submitted by: JFALGIATANO

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Low-Fat Eggplant Parmesan

59 calories of Parmesan Cheese, grated, (0.13 cup)

57 calories of Progresso Bread Crumbs - Italian Style, (0.13 cup)

42 calories of Kraft Mozzarella Finely shredded Part Skim cheese, (0.13 cup)

30 calories of Eggplant, fresh, (0.25 eggplant, peeled (yield from 1-1/4 lb))

20 calories of Tomato Sauce, (0.25 cup)

16 calories of Egg, fresh, whole, raw, (0.25 medium)


Nutrition & Calorie Comments  

This looks delicious but it's a little high sodium for DH & I. We watch sodium intake because of high blood pressure. I may try to cut down the sodium a little with no added salt tomato sauce. Submitted by:
REDROBIN47

(8/17/17)
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BE SURE TO DO THE SALT TREATMENT FIRST. I MADE IT WITHOUT DOING THIS & IT WAS BITTER. NEXT TIME I DID AS I WAS DIRECTED AND IT WAS WONDERFUL Submitted by:
PWILLOW1

(8/17/17)
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I used whole wheat panko crumbs, and used olive oil, spread it on lightly...( I dont use the spray in the can stuff...I used low fat swiss because we like that better and it has more flavor
Submitted by:
KITT52

(8/17/17)
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Good, but a little too salty; will use reduced salt tomato sauce next time. Submitted by:
SEWSWITHHOTGLUE

(7/22/17)
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Love this low fat egg plant Parmesan recipe! yummy! Submitted by:
JANTHEBLONDE

(7/21/17)
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I made as is, and it was Delicious!! Recipe stated that it's 223 calories per serving, but doesn't indicate how many servings the recipe makes. Submitted by:
SAWYER62

(6/3/17)
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I'm so used to the full fat, fried version that this is still quite an adjustment! Still learning to appreciate healthy alternatives! Thanks for contributing. Submitted by:
ALILDUCKLING

(5/24/17)
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First of all the picture shows skin on eggplant. I am Italian and have been making eggplant for many years. Never used breadcrumbs, nor salt and my eggplant is never bitter. This recipe is very high in sodium. I slice eggplant very thin, roll up with ricotta filling add sauce, cheese and bake. Submitted by:
BEVIEG41

(8/25/16)
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I don't think eggplant is bitter at all. Your little salt trick is a very bad idea. This recipe uses way too much salt! It's over 900 mg for one thing that you're having for dinner. Submitted by:
AUNA_CYCLE

(8/18/16)
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Hmmmmmmmmmmmmm will give this a try anything to make something delish and lower the calorie count I am all for it! Submitted by:
GARYNANN

(8/17/16)
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I HAVEN'T TRIED THIS RECIPE BUT I FULLY INTEND TO. I RAISED EGGPLANT IN MY GARDEN AND HAVE FROZEN SOME FOR THIS WINTER. I JUST TRIED A RECIPE FROM ALLRECIPES,COM CALLED EGGPLANT PIZZAS AND ABSOLUTELY LOVED IT. THIS ONE SOUNDS REALLY GOOD TOO AND PUTTING THE SALT ON IT IS DIFFERENT. WILL TRY IT TODA Submitted by:
PHYL32

(8/17/16)
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I used some low salt marinara sauce and left out the seasoning. It's lots of work -- good eggplant parm always is! -- but it's really, really, good. The only problem I had was on not finding a large eggplant I used two small ones, used a 1/8 c more mozzarella and 1/4 more sauce, making 5 servings! Submitted by:
RD2LOSE2

(3/26/15)
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Delicious! My only comment is 928.7 mg of sodium is way high. I cut it down by using panko breadcrumbs which only contains 55 mg of sodium vs 450 mg for other brands. I also used salt free tomato sauce. I've made this several times already and each time it just gets better. Submitted by:
DCS1GRL

(8/28/13)
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Yummy low calorie eggplant parmesan Submitted by:
PTHEALTH

(8/24/13)
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Excellent. Did not taste like a low-cal option. Great tip with the salting.
Submitted by:
DULCINEA54935

(8/19/13)
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Simple and delicious. I didn't have any breadcrumbs so I crushed some fiber 1 cereal and used it instead. YUM! Submitted by:
OZIETWIN

(7/31/13)
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Fabulous recipe. I substituted oat bran and ground flax meal for the bread crumbs, and used Silver Palate San Marzano sauce (left out the garlic powder). Crispy and filling, and easy. So many fewer calories than my fried eggplant parmesan. Submitted by:
WOOLFIE

(1/26/13)
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Only thing I did different is I used eggwhites, and pan fried it in extra light olive oil because my moms oven is out of commission right now, I used a No Salt Marinara instead of tomato sauce and veggie spaghetti noodles. This was AMAZING!!!! Submitted by:
SAVIANDCRYSTAL

(10/16/12)
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