Eggplant Parmigiana
A low fat eggplant parm that bakes the eggplant instead of frying it without losing the flavor.
Servings: 4
Average Rating: Average FatSecret member ranking
  1. Thinly slice eggplant into large coins . Dip in egg and water mixture and coat with bread crumbs.
  2. Place on non-stick cookie sheet sprayed with cooking spray, like Pam. Spray tops of eggplant pieces as well.
  3. Bake on 350 °F (175 °C) for 30 minutes or until tender.
  4. Mix remaining egg with cheeses and seasonings.
  5. Put 1/2 cup of sauce in bottom of bread pan, top with cheese mixture then layer eggplant and sauce; finish with sauce.
  6. Bake on 350 °F for 1 hour and serve.
Nutrition summary

There are 257 calories in 1 serving of Eggplant Parmigiana.
Calorie split: 31% fat, 46% carbs, 23% protein.

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