Tag Archives: eggplant parmigiana

Skinny Eggplant Parmigiana!



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.

Eggplant Parmigiana Revisited – Delizioso!!


Delicious!  Low Calorie! Beautiful!  And oh, so simple to make!  This dish had it all!  Even though I made another version of this awhile ago, this one is even better…and better for you!

One eggplant, sliced into thin strips

2 oz. Parmesan cheese, shredded

2 oz. Mozzarella cheese, shredded

1 cup prepared tomato sauce (from my recipe Tomato sauce)

Broil the eggplant slices for about 3-5 minutes per side. 

Lightly oil a casserole dish.

Start with a layer of eggplant, followed by some tomato sauce, and then the cheese.  Continue layering the ingredients, finishing off with the cheese.

Bake in a 350 degree oven for about 20 min or until the cheese is melted and slightly browned.

Eggplant Parmigiana….Voila`!!


I have been craving this dish for some time now and finally decided to make it!  It takes a little bit of time, therefore I had to wait for a quiet weekend day to prepare it!  Today was the perfect opportunity.  I started by putting on some music! This always makes it all the much more enjoyable 🙂

I began by peeling 2 large eggplants and then slicing them into 1/8″ thick pieces. 

I placed all the slices into a colander and sprinkled them with salt.  I let them sit in the colander for about 45 minutes, after which I rinsed and dried them all.

I coated each slice with some flour, dipped them into a beaten egg, and then patted some dried bread crumbs onto each slice.

Working with a bit at a time, I fried each one up in some hot olive oil until they were golden brown. 

With each batch that I removed, I blotted the excess oil with a paper towel.

Once all the eggplants had been fried, it was time to assemble the parmigiana!

I started by placing a small amount of prepared marinara sauce on the bottom of a baking dish.  I used the same marinara sauce that I made a while back from all the “ugly” tomatoes  from the farmers market.

I then began layering the eggplant slices, more marinara sauce, and grated mozzarella and pecorino cheese until I had made 2 layers.  I finished it off with marinara sauce and cheese.

It then went into a 350 degree oven until the cheese melted and it was HOT! 

It turned out so good – I LOVE eggplant parmigiana.

And, as an extra treat, I found a great use for those few left over fried eggplant slices that wouldn’t fit in the dish!  I dipped each one into some left over marinara sauce and had an instant appetizer!  Yummy!