Preparation Time: 40 mins
Cooking Time: 1 hr 30 mins
Meal type:
Appetizers
Main Dishes
Rating:
FatSecret Members Average Rating
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A lower fat version of this tasty dish.
Ingredients
Directions
- Whisk together 1 egg, water and salt.
- Thinly slice eggplant and dip in egg then bread crumbs.
- Place eggplant slices on cookie sheet spray with olive oil cooking spray (like Pam) and bake at 350 °F (175 °C) for 30 minutes.
- While eggplant is baking, mix ricotta, shredded mozzarella, parmesan, remaining seasonings and 1 egg together.
- Place 1/2 cup sauce in deep baking pan, then layer of cheese.
- Top with eggplant and sauce alternating ending with sauce.
- Cover tightly with aluminum bake on 350 °F for 1 hour and 30 minutes or until bubbly.
52 members have added this recipe to their cookbook.
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Reviews
six points per serving
08 Aug 10 by member: hwood
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Nutritional Summary:
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There are 293 calories in 1 serving of Eggplant Parmigiana.
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Calorie Breakdown: 33% fat, 42% carbs, 24% prot. |
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Nutrition Facts
Amount Per Serving
Calories
292
% Daily Values*
Total Fat
11.12g
14%
Saturated Fat
5.902g
30%
Trans Fat
-
Polyunsaturated Fat
1.133g
Monounsaturated Fat
3.171g
Cholesterol
81mg
27%
Sodium
1076mg
47%
Total Carbohydrate
31.52g
11%
Dietary Fiber
6.8g
24%
Sugars
7.51g
Protein
18.31g
Vitamin D
-
Calcium
364mg
28%
Iron
2.68mg
15%
Potassium
679mg
14%
Vitamin A
117mcg
13%
Vitamin C
8.2mg
9%
Calorie Breakdown:
Carbohydrate (43%)
Fat (33%)
Protein (24%)
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*Based on an RDI of 2000 calories
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