Skinny Eggplant Parmigiana

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4.6 of 5 (5)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 133.0

Total Fat: 2.7 g
Cholesterol: 7.4 mg
Sodium: 294.2 mg
Total Carbs: 23.1 g
Dietary Fiber: 5.9 g
Protein: 6.7 g

View full nutritional breakdown of Skinny Eggplant Parmigiana calories by ingredient

Introduction

This version is baked, not fried. I did use some Pam spray to help the breadcrumbs stick though. It really kicked my craving! This version is baked, not fried. I did use some Pam spray to help the breadcrumbs stick though. It really kicked my craving!

Minutes to Prepare: 15

Minutes to Cook: 20

Number of Servings: 4

Ingredients

1 large purple eggplant, sliced with skin on in about 1/2 inch slices

1/2 cup panko bread crumbs, I like the seasoned

1 cup Classico tomato and garlic pasta sauce

1 oz. piece aged romano cheese

Directions

Season the eggplant slices with some sea salt and cracked black pepper.
Prepare the breadcrumbs by spooning into a shallow dish.
Preheat oven to 350.
Lightly spray Pam on one side and press into crumbs.
Spray other side and flip eggplant and press into crumbs.
As you finish each piece of eggplant, lay onto pan covered either in foil or parchment paper.
Bake about 20-25 minutes, or until crumbs begin to brown.
Either top with sauce and cheese, or dip in sauce to help the eggplant stay crispy as you eat!

Number of Servings: 4

Recipe submitted by SparkPeople user MRSHARTLEY.