Eggplant Parmigiana

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3.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 286.1

Total Fat: 7.8 g
Cholesterol: 17.8 mg
Sodium: 1,263.6 mg
Total Carbs: 39.1 g
Dietary Fiber: 6.0 g
Protein: 16.3 g

View full nutritional breakdown of Eggplant Parmigiana calories by ingredient

Introduction

Baking the eggplant gives the dish a crispy texture without the fat that comes from frying. Baking the eggplant gives the dish a crispy texture without the fat that comes from frying.

Minutes to Prepare: 15

Minutes to Cook: 35

Number of Servings: 4

Ingredients

1 sprays cooking spray

1/3 cup seasoned bread crumbs, Italian-style

1 Tbsp grated Parmesan cheese

1 tsp Italian seasoning

1/4 tsp garlic powder

1 medium raw eggplant

2 large egg white(s), lightly beaten

1 1/2 cup canned tomato sauce

1/2 cup part-skim mozzarella cheese, shredded

Directions

Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.

Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.

Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.

Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user PATTHECOOK.