Light Eggplant Parm
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 175.6
- Total Fat: 8.9 g
- Cholesterol: 15.0 mg
- Sodium: 534.1 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 4.9 g
- Protein: 11.6 g
View full nutritional breakdown of Light Eggplant Parm calories by ingredient
Introduction
Oven-broiled eggplant instead of fried makes this healthy and delicious! Oven-broiled eggplant instead of fried makes this healthy and delicious!Number of Servings: 4
Ingredients
-
1 fresh eggplant, approx. 1 1/4 pound
cooking oil spray
part-skim shredded mozzarella, 1 cup
four-cheese pasta sauce, 1 1/2 cup
Directions
Peel and slice eggplant lengthwise, 1/4 inch thick. Spray cookie sheet with oil spray and lay out eggplant slices. Spray the eggplant again and broil until lightly browned. Flip slices and continue to broil until evenly browned. Preheat oven to 350 degrees. In an oven-ready casserole, pour enough of the tomato sauce to lightly coat the bottom. Assemble a thin layer of eggplant strips on the bottom. Top with some sauce and 1/4 of the cheese. Repeat layers, ending with cheese. Bake for 15-20 minutes until sauce is heated through and cheese is melted.
Serving Size: Makes 4 1-cup servings
Serving Size: Makes 4 1-cup servings