Eggplant Parmigiana

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 144.9
  • Total Fat: 3.8 g
  • Cholesterol: 12.0 mg
  • Sodium: 597.4 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 9.0 g

View full nutritional breakdown of Eggplant Parmigiana calories by ingredient


Very light version of an old favorite Very light version of an old favorite
Number of Servings: 4


    Cooking spray
    1/3 c Seasoned bread crumbs, Italian style
    1 Tbs grated Parmesan cheese, reduced fat
    1 tsp Italian seasoning
    1/4 tsp garlic powder
    1 medium eggplant
    2 lg egg whites, lightly beaten
    1 c canned tomato sauce
    1/2 c part-skim mozzarella chesse, shredded


Preheat oven to 350 degrees. Coat 8 x 8 x 2 baking dish with cooking spray & set aside.

Combine bread crumbs, Parmesan cheese, Italian seasoning & garlic powder together in a medium bowl; set aside.

Peel & slice eggplant into 1/2 inch slices.

Dip eggplant into egg whites and then bread crumb mixture.

Bake eggplant on nonstick cookie sheet until lightly browned about 20 minutes.

Layer eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat layers.

Bake until cheese melts and suce is bubbly, about 10 minutes more.

Number of Servings: 4

Recipe submitted by SparkPeople user CCP2911.