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Rating:
FatSecret Members Average Rating
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A low fat eggplant parm that bakes the eggplant instead of frying it without losing the flavor.
Ingredients
Directions
- Thinly slice eggplant into large coins . Dip in egg and water mixture and coat with bread crumbs.
- Place on non-stick cookie sheet sprayed with cooking spray, like Pam. Spray tops of eggplant pieces as well.
- Bake on 350 °F (175 °C) for 30 minutes or until tender.
- Mix remaining egg with cheeses and seasonings.
- Put 1/2 cup of sauce in bottom of bread pan, top with cheese mixture then layer eggplant and sauce; finish with sauce.
- Bake on 350 °F for 1 hour and serve.
152 members have added this recipe to their cookbook.
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 Reviews
I replace the bread crumbs with parmesan cheese. this was wonderful and great for my LC plan.
19 Oct 13 by member: dboza
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Trying it tonight. Looks good and easy. Added fresh garlic instead of garlic powder and some freshly grated parm.
04 Jun 12 by member: Pigsauce
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Nutritional Summary:
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There are 257 calories in 1 serving of Eggplant Parmigiana.
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Calorie Breakdown: 31% fat, 46% carbs, 23% prot. |
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Nutrition Facts
Amount Per Serving
Calories
257
% Daily Values*
Total Fat
9.08g
12%
Saturated Fat
4.648g
23%
Trans Fat
-
Polyunsaturated Fat
0.96g
Monounsaturated Fat
2.608g
Cholesterol
78mg
26%
Sodium
1048mg
46%
Total Carbohydrate
31.14g
11%
Dietary Fiber
7.4g
26%
Sugars
9.82g
Protein
15.41g
Vitamin D
0mcg
0%
Calcium
270mg
21%
Iron
2.94mg
16%
Potassium
868mg
18%
Vitamin A
120mcg
13%
Vitamin C
12.2mg
14%
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Calorie Breakdown:
Carbohydrate (46%)
Fat (31%)
Protein (23%)
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*Based on an RDI of 2000 calories
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