Skinny Eggplant Parmigiana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large purple eggplant, sliced with skin on in about 1/2 inch slices1/2 cup panko bread crumbs, I like the seasoned1 cup Classico tomato and garlic pasta sauce1 oz. piece aged romano cheese
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.
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.
Nutritional Info 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
Member Reviews
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THRIFTINGSPAZ
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