Skinny Eggplant Parmesan

Skinny Eggplant Parmesan
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 267.8
  • Total Fat: 8.1 g
  • Cholesterol: 87.3 mg
  • Sodium: 845.6 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 6.5 g
  • Protein: 15.5 g

View full nutritional breakdown of Skinny Eggplant Parmesan calories by ingredient
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This isn't as heavy as traditional fried eggplant parmesan. This isn't as heavy as traditional fried eggplant parmesan.
Number of Servings: 6


    2 Fresh Eggplants, unpeeled
    Bread Crumbs - Italian Style, 1.5 cup
    2 Large Eggs
    Olive Oil Spray
    Crushed Tomatoes, large can
    4 Tbsp Fresh Basil
    1 tsp Salt
    2 tsp Black Pepper
    3 cloves minced Garlic
    6 oz shredded Mozzarella Cheese (part skim)


Slice Eggplant in 1/4" slices
Mix tomatoes, basil, garlic, salt and pepper
Whisk Eggs with about 3 Tbsp Water
Dip Eggplant slices in Egg Mixture and imediately transfer to Bread Crumbs, coat Eggplant slices individually with crumbs.
Oil Cookie Sheet(s)
Place Eggplant slices in single layer on cookie sheet(s), spray with oil and bake at 350 degrees for 10-15 minutes or until brown, flip slices and bake until 2nd side is brown.
Place single layer baked eggplant slices in 8x8 baking dish, cover with sauce mixture, then cheese, repeat layers ending with cheese.
Place back in 350 degree oven and bake for an additional 20-30 minutes. Makes 6 servings about 4" x 2.5"

Number of Servings: 6

Recipe submitted by SparkPeople user JUSTAUB.

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