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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Low Fat Eggplant Parmesan

Source: dLife

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

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 9.0 Fat, 4.2 Vegetables, 1.7 Meat, 1.7 Starch, 0.5 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

Preheat the oven to 350 degrees F.
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.
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.
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.