Nana's Eggplant Parmagiana

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 417.0
  • Total Fat: 18.0 g
  • Cholesterol: 93.2 mg
  • Sodium: 929.1 mg
  • Total Carbs: 51.4 g
  • Dietary Fiber: 6.0 g
  • Protein: 9.7 g

View full nutritional breakdown of Nana's Eggplant Parmagiana calories by ingredient


Introduction

This is as low-calorie as you can get with this dish, but it's a favorite from my Sicilian family. Grandma made it best! This is as low-calorie as you can get with this dish, but it's a favorite from my Sicilian family. Grandma made it best!
Number of Servings: 10

Ingredients

    1 medium eggplant, sliced thin
    2 cups Progresso Italian Style breadcrumbs
    1 cup flour
    4 eggs lightly beaten
    1/2 cup olive oil
    6 slices Kraft Deli Deluxe mozzarella slices, low-fat
    1-2 cups shredded parmesan cheese
    1 jar tomato sauce
    2 tbsp garlic powder
    whole wheat pasta

Directions

1. Dredge each eggplant slice into flour, then dip in egg, then dredge into breadcrumbs.
2. Preheat oven to 350.
3. Heat 1/4 of the olive oil at a time over medium heat, in a nonstick pan.
4. Lightly fry slices on each side until light golden brown.
5. Line a 9x9 baking dish with a layer of eggplant then lay enough slices of mozzarella to cover the layer. Sprinkle 1/2 of the parmesan over the layer.
6. Continue lightly frying slices, then add another layer on top of the mozzarella. Sprinkle again with parmesan.
7. Pour tomato sauce over all the slices and sprinkle with garlic powder (lots!).
8. Bake at 350 for 20-30 minutes.
9. Serve over whole wheat spaghetti.

Number of Servings: 10

Recipe submitted by SparkPeople user WINESWIRL.