Skinny Eggplant Parmigiana!

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I know, you’re probably thinking that just because Eggplant Parmigiana is a vegetarian dish that it would be low-cal! Actually, that’s not the case when it’s made in the traditional way. Usually, the eggplant slices are breaded and then fried in oil to crisp them up before layering them with the tomato sauce and cheese. But in this recipe, that frying step is eliminated…thus cutting out lots of fat!

Baked Eggplant Parmigiana
Serves 6
About 200 calories per serving

2 large eggs, whisked with about 2 T of water
1 1/4 cups fresh breadcrumbs
3/4 cup freshly grated Parmesan type cheese (I used Trader Joe’s Asiago), plus 2 T.
Some dried spices like Oregano and Basil
Some salt and pepper to taste
2 large eggplants, peeled and sliced into 1/4″ rounds
1 1/2 cups shredded lite mozzarella cheese  
About 3 to 4 cups marinara sauce (I used the one I made here)

1.  Sprinkle some salt on both sides of the eggplant slices and let them sit for awhile until they release some of their water.  Dab off the water.

2.  Preheat the oven to 375 degrees.

3.  Mix together the breadcrumbs, 3/4 cup of the parmesan cheese, and spices in a bowl.

4.  Dip each eggplant round into the egg mixture and then coat it with the breadcrumb mixture and place them on a cookie sheet that has been coated with cooking spray.

5.  Place the eggplant slices in the oven for about 25 minutes (or until the eggplants are slightly tender).

6.  Turn the broiler on and brown the eggplant slices on both sides, being careful not to burn them.  You want them to be a little crispy.

7.  When the eggplant slices are browned, remove them from the oven.  Turn the heat to 400 degrees.

8.  Coat the bottom of a baking dish with some marinara sauce.

9.  Place half the eggplant rounds in a single layer on top of the sauce.

10.  Sprinkle half the mozzarella cheese over the eggplant.

11.  Repeat with more sauce, eggplant and finish with the cheese.  Sprinkle the remaining Parmesan cheese on the top.

12.  Bake for about 20 minutes or until the cheese is melted and the sauce is bubbling.  Let sit for about 5 minutes before serving.

2 responses »

  1. I never think of Italian food being fattening or unhealthy. For me, it is always, fresh, delicous and healthy. Just take a look at the average Italian. They look great. Certainly not an overweight country like many others. I must try this recipe.

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