Low-Fat Eggplant Parmesan
(250)
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 large eggplant peeled and sliced into 1/2inch rounds1 egg, beaten with 1/4 cup water1/2c bread crumbs1/2c Parmesan cheese1 tbsp garlic powder1 cup tomato sauce1/2c mozzarella cheese, part skim
Directions
1. Place the eggplant in a single layer on a kitchen towel. Generously sprinkle salt on top and place another towel on top. Allow to sit for 30 min (this pulls out excess liquid as well as the bitterness).
Lightly rinse eggplant of salt and pat dry.
2. Preheat oven to 450. Mix together breadcrumbs, parmesan cheese and garlic powder in a shallow bowl.
3. Place eggplant in egg-water wash, then in breadcrumb mixture. Place on cookie sheet generously coated with cooking spray.
4. Bake for 15-20 min, turning halfway or until browned and crispy.
5. Then either layer eggplant and sauce in a baking dish or put a spoonful of sauce on each round, top with cheese and bake until melted.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 223.3
  • Total Fat: 8.7 g
  • Cholesterol: 59.0 mg
  • Sodium: 930.5 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 14.5 g

Member Reviews
  • JAPRID04
     This was amazing... my hubby & I couldn't stop raving about how good it was. I added fresh basil and sauteed onions to the sauce. I can't wait to have leftovers for lunch tomorrow! - 3/21/10
  • LADYISHE
     I love this recipe. Instead of bread crumbs i add toasted oatmeal.. It is really crispy and delicious and its another way of getting in fiber - 3/16/10
  • SUETWE
     This dish is fabulous! Hard to believe it us low in calories. My husband and I loved it. It's on the menu again for next week! - 8/5/11
  • CHANGENOW2D
     My husband has been lukewarm on the Spark recipes I have made him but he loved this one! The salt was a great tip. - 1/26/10
  • FREESIA15
     Excellent! I served it with whole wheat spaghetti, and the (almost) hubby loved it as well. :) - 1/20/10
  • FEELGREATIN081
     This is a great alternative oven method compared to the
    battered and pan fried sliced eggplant that I made like
    lasagna. I use the "Hunt's Zesty,Spicy Pasta sauce". GREAT!! - 1/10/10
  • CINA90
     Fabulous! So nice and crispy on the outside, but soft and tender on the inside. I loved it! I substituted the 1/2 cup of cheese for 1/4 cup of basil and it turned out perfect! I'll make it again and again.

    Thanks for getting me out of my cooking rut with this delicious new recipe! - 6/7/09
  • ROXIMAPRIME
     Everyone said they've never had such good eggplant Parmesan! Apparently they were all worried when they said I was going to make it - but after the first taste, their worries were gone! - 3/8/08
  • CD9863493
     WOW! I think this is the first time I cooked something that I felt was worth the effort of making from scratch rather than getting at a restaurant. My extremely carnivorous boyfriend LOVED it - the first time I've gotten him to eat a completely vegetarian meal. Easy to make, even easier to eat! yum! - 5/16/11
  • IMMARRA
     I cheated a little and used Prego's new low sodium, no sugar added veggie pasta sauce but it was very good!!! First time I've ever made eggplant parm. Eggplant will definitely on my grocery list again! Thanks. :) - 8/10/10
  • CD4989640
     very good, used eggbeaters. - 9/14/09
  • BURGERBITS
     I love eggplant Parm and this was very very good I substituted Kraft Fat Free Mozarella - 3/25/09
  • ZELLAZM
     Very good, easy too. I'm making it today for the second time. Can be a main course or side dish - yum! Update: have been making it with my homemade tomato sauce and it's even better! - 8/3/08
  • ZITOGAIL
     Instead of salting the eggplant, remove the skin, that is what makes it bitter. - 8/17/18
  • PICKIE98
     I love this dish! The sodium content is bad for me, but as a treat, this sounds great! - 2/4/18
  • USMAWIFE
     my husband and guests were not impressed. - 11/6/17
  • SEWSWITHHOTGLUE
     Good, but a little too salty; will use reduced salt tomato sauce next time. - 7/22/17
  • CD13279307
     That's is almost exactly the same way I make mine. Its the only way my husband will eat it & my neighbor who is vegetarian, also loves it. Freezes well after being cooked too. - 7/2/13
  • SHANNONIGANS
     OH EM GEE!!! I'm in love! My honey also enjoyed it & he's not an eggplant fan. Added Italian seasoning to bread crumb mixture & used Hunt's Traditional Spagetti Sauce instead of plain tomato sauce. Heavenly!!! - 7/29/11
  • JEPA2010
     This was quite possibly the best eggplant parmesan i have ever eaten... high fat or otherwise. The best part was that my non recipe following hubby made it (bonus) and he said it was suoer simple (double bonus) Thanks for the recipe! - 3/8/10
  • LIBERTYGIRLFLA
     I've always love EPP, but never had the nerve to make it. Hubby grew some ep in the garden and has been bugging me to cook it, so I used this recipe!

    Fantastic! I especially like the tip about using the salt to remove any bitterness. It's very tender and not bitter at all.

    Thanks for shar - 8/25/09
  • SPEECHIED
     This was the best tasting eggplant Parmesan I have ever eaten! I like the crispiness of the eggplant vs soft and kind of soggy in other recipes I have made. Thanks! - 11/30/08
  • EMILYIAM
     Im on my second piece right now! YUM! This is the first time I have actually tried to cook with eggplant. It turned out great. My hubby loves it too! Its really easy. I used spaghetti sauce instead of tomatoe sauce. Also I might try and create something with just the breaded eggplant. - 3/30/08
  • 65SECRETARY
     How many servings is this recipe? It looks really good! - 4/14/21
  • EOWYN2424
     yum - 2/9/21



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