Skinny Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 208.8
- Total Fat: 6.6 g
- Cholesterol: 27.9 mg
- Sodium: 519.3 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 7.7 g
- Protein: 15.9 g
View full nutritional breakdown of Skinny Eggplant Parmesan calories by ingredient
Number of Servings: 2
Ingredients
-
olive oil cooking spray
2 small Japanese, Chinese, or Baby Italian eggplants (about a pound total)
salt to taste
freshly ground pepper to taste
6 tbs tomato sauce (no sugar)
6 tbs fat free ricotta cheese
6 tbs shredded part-skim mozzarella cheese
2 tbs grated Parmesan
3 tbs minced fresh basil (optional)
Directions
Wash and trim the eggplants.
Preheat the broiler to 500 degrees or high setting and put the rack tat the highest position. Spray baking sheet with cooking spray.
Halve each eggplant lengthwise and place cut side up on the baking sheet. Spray the cut side lightly with cooking spray and broil until the top is browned and tender (5-7 minutes).
Flip the eggplants over and broil until they are very soft, another 5-6 minutes.
Remove the eggplant from the broiler and lower the oven rack to the second position.
Turn the eggplant back to its cut side up position and cover each half with 1 1/2 tbs tomato sauce, 1 1/2 tbs ricotta in even layers. Sprinkle each half with 1 1/2 tbs mozzarella and 12 tbs Parmesan.
Put it back under the broiler and cook until the cheeses are melted and form a golden crust, about 5-7 minutes more.
Serve immediately with a sprinkle of fresh basil, if desired.
Number of Servings: 2
Recipe submitted by SparkPeople user SCOTSGAL.
Preheat the broiler to 500 degrees or high setting and put the rack tat the highest position. Spray baking sheet with cooking spray.
Halve each eggplant lengthwise and place cut side up on the baking sheet. Spray the cut side lightly with cooking spray and broil until the top is browned and tender (5-7 minutes).
Flip the eggplants over and broil until they are very soft, another 5-6 minutes.
Remove the eggplant from the broiler and lower the oven rack to the second position.
Turn the eggplant back to its cut side up position and cover each half with 1 1/2 tbs tomato sauce, 1 1/2 tbs ricotta in even layers. Sprinkle each half with 1 1/2 tbs mozzarella and 12 tbs Parmesan.
Put it back under the broiler and cook until the cheeses are melted and form a golden crust, about 5-7 minutes more.
Serve immediately with a sprinkle of fresh basil, if desired.
Number of Servings: 2
Recipe submitted by SparkPeople user SCOTSGAL.