Low-Fat Eggplant Parmesan

Low-Fat Eggplant Parmesan

4.5 of 5 (205)
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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!
    15 of 15 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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  • 15 of 15 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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  • Good
    1 of 1 people found this review helpful
    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

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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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  • Looks great - 8/31/17

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  • looks nice - 8/24/17

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  • Doubled the recipe and took it to church potluck. Easy to make. - 8/19/17

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  • The four most important words in any marriage...
    "I'll do the dishes."
    - Anonymous
    - 8/19/17

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  • Yummy - 8/17/17

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  • yum - 8/17/17

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  • As I can't do grains, I use seasoned almond flour instead or regular flour. It is a delicious alternative! - 8/17/17

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  • This is so good .I love this and so did the family. - 8/17/17

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  • Yum ! This is one of my favorite meals. - 8/17/17

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  • This looks delicious but it's a little high sodium for DH & I. We watch sodium intake because of high blood pressure. I may try to cut down the sodium a little with no added salt tomato sauce. - 8/17/17

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  • Awesome. - 8/17/17

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  • I was skeptical but this was excellent. - 8/17/17

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  • Love everything eggplant! - 8/17/17

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  • Easy and refreshing dinner with a mixed green salad - 8/17/17

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  • BE SURE TO DO THE SALT TREATMENT FIRST. I MADE IT WITHOUT DOING THIS & IT WAS BITTER. NEXT TIME I DID AS I WAS DIRECTED AND IT WAS WONDERFUL - 8/17/17

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  • Great way to use zucchini! - 8/17/17

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  • yum. - 8/17/17

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  • I used whole wheat panko crumbs, and used olive oil, spread it on lightly...( I dont use the spray in the can stuff...I used low fat swiss because we like that better and it has more flavor
    - 8/17/17

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  • Eggplant is a great meat substitute! - 8/17/17

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  • I used leftover marinara sauce rather than plain tomato sauce, but this is great! - 8/17/17

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  • Going to fix this for supper and see if my husband will eat it. - 8/17/17

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  • I love this! - 8/17/17

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  • I would make this again. - 8/17/17

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  • I will try this one tonight - 8/17/17

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  • Great recipe - 8/17/17

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  • Delicious! - 8/17/17

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  • Good - 8/17/17

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  • looks good - 8/16/17

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  • I have to try this one, looking for a good eggplant recipe. - 8/14/17

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  • I like this - 8/14/17

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  • Love it!!! - 7/31/17

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  • Wonderful recipe! - 7/31/17

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  • yum - 7/23/17

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  • yum - 7/22/17

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  • Good, but a little too salty; will use reduced salt tomato sauce next time. - 7/22/17

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  • Love this low fat egg plant Parmesan recipe! yummy! - 7/21/17

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  • Great light recipe. - 7/20/17

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  • yum - 7/15/17

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  • Eggplant cooking very enjoyable. - 7/11/17

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  • awesome recipe.... - 7/2/17

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  • This looks awesome! Can't wait to try it. - 6/30/17

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  • I made as is, and it was Delicious!! Recipe stated that it's 223 calories per serving, but doesn't indicate how many servings the recipe makes. - 6/3/17

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  • great recipe - 5/25/17

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  • I'm so used to the full fat, fried version that this is still quite an adjustment! Still learning to appreciate healthy alternatives! Thanks for contributing. - 5/24/17

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  • 0h my gosh! This is absolutely awesome! I made half the eggplant per these instructions and the other half was fried instead of baked . My husband and I both LOVE it done this way. We will definitely be having this again! - 5/5/17

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  • This was good, light and simple. husband and I really liked it. Thank you for sharing! - 5/3/17

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  • Sounds good. - 4/30/17

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  • Sounds good. - 4/20/17

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  • Great recipe--for store bought eggplant--I peel before cooking. Fresh from the garden seems to have a less thick skin. - 4/18/17

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  • Could this be made with zucchini? - 4/17/17

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  • Absolutely loved this. I never liked eggplant as I always thought it was a gross looking vegetable, but this will become a regular reciped used in my house. - 3/17/17

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  • Followed recipe instructions and this recipe turned out well. Very tasty and filling. I will remove the entire outer eggplant skin the next time I prepare this recipe and will also add sausage. - 2/13/17

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  • Tzoo much work just for some eggplant, waste of time... - 1/6/17

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  • Pretty good! - 10/24/16

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  • First of all the picture shows skin on eggplant. I am Italian and have been making eggplant for many years. Never used breadcrumbs, nor salt and my eggplant is never bitter. This recipe is very high in sodium. I slice eggplant very thin, roll up with ricotta filling add sauce, cheese and bake. - 8/25/16

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  • Much easier than I thought it would be. We ate it up in a moment. - 8/18/16

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  • I don't think eggplant is bitter at all. Your little salt trick is a very bad idea. This recipe uses way too much salt! It's over 900 mg for one thing that you're having for dinner. - 8/18/16

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  • Eggplant is one of my favorite vegetables to eat and this recipe is so easy to make, I do like to add flat leaf parsley chopped or basil to this recipe along with garlic, too! - 8/18/16

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  • Thank You for another great way to use the eggplant from our garden. Delicious!!!!! - 8/17/16

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  • Hmmmmmmmmmmmmm will give this a try anything to make something delish and lower the calorie count I am all for it! - 8/17/16

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  • I HAVEN'T TRIED THIS RECIPE BUT I FULLY INTEND TO. I RAISED EGGPLANT IN MY GARDEN AND HAVE FROZEN SOME FOR THIS WINTER. I JUST TRIED A RECIPE FROM ALLRECIPES,COM CALLED EGGPLANT PIZZAS AND ABSOLUTELY LOVED IT. THIS ONE SOUNDS REALLY GOOD TOO AND PUTTING THE SALT ON IT IS DIFFERENT. WILL TRY IT TODA - 8/17/16

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  • Never had eggplant unless it was grilled. What have I missed out the last 23 years of my life! It doesn't even feel like I'm eating healthy. Substituted the egg for egg whites. Worked perfectly - 8/11/16

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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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  • This was super good! I only needed to cook it for about 13 minutes, and both sides were done. I sprayed olive oil on the top before I put them into the oven. - 8/22/14

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  • Made this tonight for my husband and myself for the first time and it was a success! We are trying to save some money by eating less meat, and we didn't even miss it with this dish! Followed the recipe exactly. Will definitely be making again! - 8/2/14

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  • Very tasty! I added mushrooms, green peppers and crushed red pepper flakes. I used seasoned panko crumbs. I would slice the eggplant a little thinner next time but I will definitely make this again. - 4/3/14

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  • I made a couple minor changes. I used pizza sauce instead of plain tomato sauce, but I did not add garlic powder to the crumb and Parmesan cheese mixture. I think it's a lot of work to make this, but it's worth it. - 11/3/13

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  • Tweaked it a bit to match my taste but yummy! - 9/7/13

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  • Delicious! My only comment is 928.7 mg of sodium is way high. I cut it down by using panko breadcrumbs which only contains 55 mg of sodium vs 450 mg for other brands. I also used salt free tomato sauce. I've made this several times already and each time it just gets better. - 8/28/13

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  • Yummy low calorie eggplant parmesan - 8/24/13

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  • Excellent. Did not taste like a low-cal option. Great tip with the salting.
    - 8/19/13

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  • this is the best ive had ever! - 8/8/13

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  • We really enjoyed this. Thanks for sharing the recipe! - 8/5/13

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  • I have not had success with eggplant in the past - this was so delicious even my picky 6 year old liked it! I will definitely make it again! - 8/2/13

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  • Simple and delicious. I didn't have any breadcrumbs so I crushed some fiber 1 cereal and used it instead. YUM! - 7/31/13

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