Eggplant parmesan, reduced fat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large eggplant3/4 cup part skim shredded mozzarella cheese3 cups tomato/ spaghetti sauce1 egg, beaten1/2 cup Italian style bread crumbs1/3 cup grated parmesan cheese (reduced fat if possible)Spritz of olive oil sprayNon-stick cooking spraySalt, pepper, dried basil, dried rosemary and Mrs. Dash Itialiano seasonings, to taste (optional)
1. Peel a large eggplant and slice into 1/2 to 3/4 inch slices.
2. Arrange on a paper towl in a single layer and sprinkle liberally with salt on both sides. Allow to sit approximately 10-15 minutes and sweat. Excess water will be drawn out by the salt.
3. Remove the water and salt by wiping gently with a clean towel.
4. Combine the bread crumbs, parmesan cheese and herbs in a small bowl and mix well.
5. Dip each side of the eggplant slice in the beaten egg, draw against the side of the bowl to remove the excess egg wash.
6. Carefully bread each side of the eggplant in the breading mixture.
7. Repeat for each slice of eggplant.
8. Place the eggplant slices on a cookie or baking sheet sprayed with non-stick spray in a single layer.
9. Bake at 350 degrees for about 20-25 minutes, flipping carefully once, until the breading is golden brown.
10. Remove the eggplant from the stove.
11. Spray a glass casserole dish (I used 9x13) with non-stick cooking spray. Place as many of the eggplant slices as possible in a single layer.
12. Top each eggplant slice with a spoon or two of tomato sauce, use the spoon to cover the tops and sides of the eggplant with sauce.
13. Add a light sprinkle of shredded mozzarella cheese to each eggplant slice.
14. Repeat with additional layers until all the eggplant slices are in the dish. The top layer should be tomato sauce and cheese.
15. Bake at 350 degrees for 10-15 minutes, until the tomato sauce is hot and the cheese is bubbly.
16. Serve immediately.
Serves 4 at only 384 calories per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user ANGELA3511.
2. Arrange on a paper towl in a single layer and sprinkle liberally with salt on both sides. Allow to sit approximately 10-15 minutes and sweat. Excess water will be drawn out by the salt.
3. Remove the water and salt by wiping gently with a clean towel.
4. Combine the bread crumbs, parmesan cheese and herbs in a small bowl and mix well.
5. Dip each side of the eggplant slice in the beaten egg, draw against the side of the bowl to remove the excess egg wash.
6. Carefully bread each side of the eggplant in the breading mixture.
7. Repeat for each slice of eggplant.
8. Place the eggplant slices on a cookie or baking sheet sprayed with non-stick spray in a single layer.
9. Bake at 350 degrees for about 20-25 minutes, flipping carefully once, until the breading is golden brown.
10. Remove the eggplant from the stove.
11. Spray a glass casserole dish (I used 9x13) with non-stick cooking spray. Place as many of the eggplant slices as possible in a single layer.
12. Top each eggplant slice with a spoon or two of tomato sauce, use the spoon to cover the tops and sides of the eggplant with sauce.
13. Add a light sprinkle of shredded mozzarella cheese to each eggplant slice.
14. Repeat with additional layers until all the eggplant slices are in the dish. The top layer should be tomato sauce and cheese.
15. Bake at 350 degrees for 10-15 minutes, until the tomato sauce is hot and the cheese is bubbly.
16. Serve immediately.
Serves 4 at only 384 calories per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user ANGELA3511.
Nutritional Info Amount Per Serving
- Calories: 384.0
- Total Fat: 17.1 g
- Cholesterol: 84.3 mg
- Sodium: 1,740.3 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 7.3 g
- Protein: 21.3 g
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