Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 161.5
- Total Fat: 3.9 g
- Cholesterol: 11.5 mg
- Sodium: 627.9 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 4.8 g
- Protein: 11.2 g
View full nutritional breakdown of Eggplant Parmesan calories by ingredient
Introduction
Healthy version of an old favorite with breading - I am adding an equally delish recipe minus breading. Healthy version of an old favorite with breading - I am adding an equally delish recipe minus breading.Number of Servings: 6
Ingredients
-
1 Eggplant - cut into 1/4inch slices across
1 jar of favorite Tomato sauce
1 cup Whole Wheat Panko Breading
1/2 cup Eggbeaters
3oz Mozzarella Cheese Part Skim
1/4 cup Parmesan Cheese, divided
Tips
To conserve on calories, arrange the slices individually on a cookie sheet and then just put enough sauce and cheese for just one slice instead of putting it all into a casserole dish and going overboard on sauce and cheese!
Directions
Slice the eggplant across in round circles about 1/4 inch thick. Use a little bit of salt on the eggplant on both sides and lay on a paper towel for 30 minutes to remove bitterness. Pat off excess salt and then drench in eggbeaters and then coat in breading - I added parmesan cheese into the breading along with some italian seasonings just for personal taste. Arrange in pan. Cover with tomato sauce, mozzarella and remaining parmesan cheese. Cover and cook 30 minutes at 350 degrees. Remove cover and cook additional 15 minutes at 350. Makes 6 servings depending on the size of your eggplant.