Skillet Eggplant Parmigiana

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 341.2
  • Total Fat: 14.5 g
  • Cholesterol: 15.0 mg
  • Sodium: 1,078.9 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 5.2 g
  • Protein: 19.5 g

View full nutritional breakdown of Skillet Eggplant Parmigiana calories by ingredient
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Number of Servings: 4


    1 medium eggplant (1 pound)
    1/2 cup seasoned bread crumbs
    1/2 cup parmesan cheese (2 ounces)
    1/4 egg subsitute
    1 TBS water
    2 TBS olive oil
    1 1/4 cup meatless spaghetti sauce
    1 cup fat free mozzarella


1) If desired peel eggplant. Cut eggplant into 3/4-inch slices. In a shallow dish combine breadcrumbs and 1/4 cup parmesan cheese. In another shallow dish wisk together egg subsitute and water. Dip eggplant into egg mixture and then into breadcrumbs to coat.

2) In a 12-inch skillet heat oil over medium heat. Add eggplant slices cook 6 to 8 minutes or until golden brown, turning once.

3) Add sapghetti sauce; sprinkle with remaing parmesan cheese and mozzerella cheese. Reduce to low heat. Cover and cook for 5 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user NIKI778.

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