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Low Fat Eggplant Parmesan
Source: dLife

The eggplant is baked with seasoned bread crumbs and just a hint of Parmesan cheese

Rating:
Prep Time: 60 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 404.0
Total Carbs 53.5 g
Dietary Fiber 9.8 g
Sugars 13.1 g
Total Fat 9.0 g
Saturated Fat 4.1 g
Unsaturated Fat 0.3 g
Potassium 1005.6 mg
Protein 26.5 g
Sodium 716.3 mg
Dietary Exchanges
1 Fat , 4 1/2 Vegetables , 2 Meat , 2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Preheat the oven to 350 degrees F.
  2. Slice the eggplant and set aside. Find a bowl in which the eggplant rounds can lie flat and lightly beat the egg whites and salt, if using,in it. In another large bowl, combine the bread crumbs, Parmesan cheese, garlic, and basil.
  3. Dip the eggplant slices in the egg whites, then dredge them in the bread crumb mixture to coat both sides evenly. Place the breaded slices on a baking sheet that has been prepared with a light coating of oil. Bake the eggplant for about 20 minutes on each side, until tender and easily pierced with a fork.
  4. Spread about half of the sauce in the bottom of an 8 X 12-inch glass or nonreactive baking dish. Layer about half of the eggplant slices on top of the sauce. Spread all of the ricotta cheese evenly on the eggplant and top with about l 1/2 cups of the mozzarella. Use the rest of the eggplant slices for a second layer. Cover them with the remaining sauce and any extra bread crumb mixture. Sprinkle the top with the final 1/2 cup of mozzarella and bake, uncovered, for 25 to 30 minutes, until the cheese is melted and bubbly.

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