Low-Fat Eggplant Parmesan

560SHARES
Low-Fat Eggplant Parmesan

4.6 of 5 (174)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Low-Fat Eggplant Parmesan calories by ingredient
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Introduction

A super easy version of the crispy fried eggplant Parmesan I love! A super easy version of the crispy fried eggplant Parmesan I love!
Number of Servings: 4

Ingredients

    1 large eggplant peeled and sliced into 1/2inch rounds
    1 egg, beaten with 1/4 cup water
    1/2c bread crumbs
    1/2c Parmesan cheese
    1 tbsp garlic powder
    1 cup tomato sauce
    1/2c 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.

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Member Ratings For This Recipe


  • Incredible!
    14 of 14 people found this review helpful
    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

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  • 12 of 12 people found this review helpful
    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

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  • Incredible!
    4 of 4 people found this review helpful
    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

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  • Incredible!
    4 of 4 people found this review helpful
    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

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  • Incredible!
    3 of 3 people found this review helpful
    Excellent! I served it with whole wheat spaghetti, and the (almost) hubby loved it as well. :) - 1/20/10

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  • Very Good
    3 of 3 people found this review helpful
    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

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  • Incredible!
    3 of 3 people found this review helpful
    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

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  • Incredible!
    3 of 3 people found this review helpful
    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

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  • Incredible!
    2 of 2 people found this review helpful
    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

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  • 2 of 2 people found this review helpful
    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

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  • 2 of 2 people found this review helpful
    very good, used eggbeaters. - 9/14/09

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  • Incredible!
    2 of 2 people found this review helpful
    I love eggplant Parm and this was very very good I substituted Kraft Fat Free Mozarella - 3/25/09

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  • Very Good
    2 of 2 people found this review helpful
    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

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  • Incredible!
    1 of 1 people found this review helpful
    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

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  • Incredible!
    1 of 1 people found this review helpful
    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

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  • Incredible!
    1 of 1 people found this review helpful
    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

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  • Incredible!
    1 of 1 people found this review helpful
    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

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  • 1 of 1 people found this review helpful
    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

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  • Very delicious! I used Italian Style bread crumbs and jar pasta sauce. - 2/17/16

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  • Very yummy! I substituted salsa for the tomato sauce for a spicy version. - 8/2/15

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  • Both my husband and I loved this recipe! - 6/17/15

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  • This was so good, I just couldn't stop eating it. We accidentally used panko crumbs and it took away from it s little, but still so delicious! Even my picky 2 y/o ate it up. Now to get myself to stop eating it so there is some for hubby when he comes home! - 4/30/15

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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! - 3/26/15

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  • This was absolutely delicious. Definitely will make again. In fact, I thought it was better than the fried version. - 2/20/15

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  • Delicious. - 2/12/15

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