Low-fat Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 295.1
- Total Fat: 9.7 g
- Cholesterol: 72.5 mg
- Sodium: 1,425.5 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 3.4 g
- Protein: 15.1 g
View full nutritional breakdown of Low-fat Eggplant Parmesan calories by ingredient
Introduction
Adapted from a recipe I found on the internet, used my favorite pasta sauce and breading, and greatly reduced the amount of cheese to make a delicious and filling main dish. Adapted from a recipe I found on the internet, used my favorite pasta sauce and breading, and greatly reduced the amount of cheese to make a delicious and filling main dish.Number of Servings: 4
Ingredients
-
1 medium eggplant 1- 1-1/ 4 pound size
1 whole egg
1 egg white
8 tablespoons Andy's seasoning (red fish breading)
1 Jar Newman's Own Sockarooni pasta sauce
4 ounces shredded mozarella cheese
3 tablespoons freshly grated parmesan cheese
Pam or similar oil spray for pan preparation.
Directions
Heat oven to 350 degrees.
Wash eggplant and slice thinly, dip slices in beaten egg/egg white mixture, dredge in seasoning to cover both sides.
Place prepared eggplant on baking sheet that has been sprayed with oil, bake 7 minutes on each side. Remove eggplant from oven leaving oven on.
Spread thin layer of pasta sauce in 9x13 inch baking dish add a layer of the eggplant slices, add more sauce and keep layering until all ingredients are used.
Sprinkle shredded mozarella and grated parmesan evenly over enitre dish, place back into hot oven and bake for 25-35 minutes: until eggplant is tender.
Makes a very satisfying and large serving for 4 people or can be used as a side dish for 6-8 people.
Note: the sodium content is pretty high so you may want to experiment with different pasta sauces and cheeses if this is a concern.
Number of Servings: 4
Wash eggplant and slice thinly, dip slices in beaten egg/egg white mixture, dredge in seasoning to cover both sides.
Place prepared eggplant on baking sheet that has been sprayed with oil, bake 7 minutes on each side. Remove eggplant from oven leaving oven on.
Spread thin layer of pasta sauce in 9x13 inch baking dish add a layer of the eggplant slices, add more sauce and keep layering until all ingredients are used.
Sprinkle shredded mozarella and grated parmesan evenly over enitre dish, place back into hot oven and bake for 25-35 minutes: until eggplant is tender.
Makes a very satisfying and large serving for 4 people or can be used as a side dish for 6-8 people.
Note: the sodium content is pretty high so you may want to experiment with different pasta sauces and cheeses if this is a concern.
Number of Servings: 4