Light Eggplant Parmesan

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 405.5
  • Total Fat: 19.6 g
  • Cholesterol: 38.8 mg
  • Sodium: 1,298.4 mg
  • Total Carbs: 37.9 g
  • Dietary Fiber: 9.2 g
  • Protein: 23.4 g

View full nutritional breakdown of Light Eggplant Parmesan calories by ingredient
Report Inappropriate Recipe

Submitted by: VRODVOYAGER


LG Portion!! LG Portion!!
Number of Servings: 2


    1 large eggplant (cut in 1/4 inch slices)
    1T olive oil
    3 T grated parmesan cheese
    1/2 t salt
    1/4 t pepper
    dash garlic powder
    1 t dried leaf oregano (crumbled)
    1 can (8 oz) tomato sauce
    1/4 cup Italian seasoned bread crumbs


Bring large pot of water to a boil; remove from heat. Drop in Eggplant slices; let stand 5 minutes. Drain eggplant slices; blot dry with paper towel.
Heat oil in non-stick skillet; brown eggplant on both sides.
In a bowl, combine Parmesan cheese, salt, pepper, garlic powder, oregano and tomato sauce.
Spread a little of the tomato sauce mixture over the bottom of a 9 inch square shallow baking dish. Arrange eggplant slices in layers with mozzerella cheese. Pour remaining sauce mixture over the eggplant and cheese, and top with bread crumbs.
Bake at 350 degrees for 50 minutes or until bubbly.

Makes 2 large servings.

Number of Servings: 2

Recipe submitted by SparkPeople user VRODVOYAGER.


Rate This Recipe