Eggplant Parmigiana Recipe

Keep your eggplant parmesan light by baking it and carefully measuring the amount of olive oil used. This recipe has less than 300 calories per serving and boasts 11 grams of fiber.

Ingredients

  • 1 small eggplant
  • 1/4 cup egg substitute
  • 1/4 cup Italian bread crumbs
  • 2 tsp olive oil
  • 1/2 cup no salt added tomato sauce, divided
  • 2 oz part-skim mozzarella cheese
  • 2 Tbsp parmesan cheese

Directions

  1. Preheat oven to 300°.
  2. Cut eggplant into 1/4-inch thick slices. Dip into egg substitute and dredge in bread crumbs.
  3. Spread olive oil on a baking sheet and place eggplant on. Spritz eggplant with cooking spray and bake for 20 minutes. Turn over and bake for an additional 20 minutes.
  4. Spread 1/4 cup of the tomato sauce on the bottom of a small casserole dish. Layer eggplant on top, spread remaining 1/4 cup tomato sauce on top. Then cover with mozzarella cheese and sprinkle with parmesan cheese. Bake at 350° for an additional 5-10 minutes, until cheese becomes slightly brown and bubbly.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
289
% Daily Value*
  • Total Fat
    12g
    18%
  • Saturated Fat
    4g
    20%
  • Cholesterol
    23mg
    8%
  • Sodium
    558mg
    23%
  • Total Carbohydrate
    32g
    11%
  • Dietary Fiber
    11g
    44%
  • Sugars
  • Protein
    18g
    36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.