Low Fat Eggplant Parmesan

Course : Eggplant
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 pounds eggplant
3 large egg white
1 cup seasoned breadcrumbs
3/4 cup parmesan cheese -- grated
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups spaghetti sauce
1 1/2 cups mozarella cheese -- grated

Preparation / Directions:

Lightly oil or spray with Pam 2 baking sheets. Peel eggplant (if desired) and cutinto 1/4" slices. Whisk egg whites with 3 T water till frothy. In another bowl, mix breadcrumbs, 1/4 C cheese and spices. Dip eggplant slices into whites, then crumbs, and place in single layer on baking sheets. Bake at 400 for 15 min. or till golden. Spread about 1/2 C sauce in baking dish. Arrange half eggplant in casserole, top with 1/2 remaining sauce and mozarella and Parmesan. Repeat layers. Bake uncovered 15-20 min. at 400, till sauce bubbles and top is golden.


Nutritional Information:

245 Calories (kcal); 10g Total Fat; (35% calories from fat); 10g Protein; 31g Carbohydrate; 8mg Cholesterol; 1115mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Eggplant Recipes