Skinny Eggplant Parmigiana
- SERVES
- 6
- COOK TIME
- 30 Min
Layers of breaded eggplant, mozzarella and tomato sauce make your mouth water as the smell of this classic Italian dish fills your kitchen. Our Skinny Eggplant Parmigiana is made to fit a healthier lifestyle, but it definitely isn't lacking in taste. It's perfect when you want to show off your Italian culinary skills, but easy enough to make any night of the week.
What You'll Need
- 1/2 cup plain bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/4 cup all-purpose flour
- 2 eggs, lightly beaten
- 1 eggplant (12 to 15 ounces), trimmed and sliced crosswise into 1/4-inch slices
- 1 cup light spaghetti sauce
- 1/2 cup (2 ounces) finely shredded part-skim mozzarella cheese
What to Do
-
Preheat oven to 375 degrees F. Coat two 10- x 15-inch rimmed baking sheets with cooking spray.
-
In a shallow dish, combine bread crumbs, Parmesan cheese, and oregano; mix well. Place flour in another shallow dish and place eggs in a third shallow dish.
-
Dip eggplant slices in flour, then eggs, then bread crumb mixture, coating completely with each. Arrange eggplant in a single layer on baking sheets. Lightly coat tops of eggplant with cooking spray.
-
Bake 20 to 25 minutes, or until golden.
-
Spoon spaghetti sauce evenly over eggplant slices, then sprinkle with mozzarella cheese. Bake 5 to 7 additional minutes, or until the cheese is melted. Serve immediately.
Notes
- If you're looking for the perfect starter soup to go with our Skinny Eggplant Parmigiana, you've got to try our Hearty Lentil Soup!
- Whip up our Italian Herb Dressing for a tasty side salad.
- Love our Skinny Eggplant Parmigiana? Check out these other delicious Easy Eggplant Recipes!
Up Next:
Read NextSkinny Eggplant Parmigiana
Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 139
- Calories from Fat 40
- Total Fat 4.4g 7 %
- Saturated Fat 1.8g 9 %
- Trans Fat 0.0g 0 %
- Protein 7.7g 15 %
- Amount Per Serving % Daily Value *
- Cholesterol 68mg 23 %
- Sodium 209mg 9 %
- Total Carbohydrates 18g 6 %
- Dietary Fiber 3.6g 14 %
- Sugars 4.0g 0 %
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grace 9719926
Feb 06, 2019
I make this often. Putting the eggplant slices on a rack on the baker's sheet will make them crispier.
Rachel
Aug 28, 2017
This looks like a wonderful recipe for Eggplant Parmigiana--which I love, but stopped making years ago because of the high calories in the original version which utilizes fried eggplant. Thanks to the Mr. Food test kitchen. Rachel
kscanlan2 6916816
Jul 04, 2013
I have made this as is and absolutely love it!! Great diabetic recipe.
Dendy2
Jun 29, 2013
O.K. this recipe is very similar to the Adkin's eggplant parmesan. The only real difference is that you omit the flour completely, or use the Adkin's flour blend in place of the regular flour. I dip first in egg mixture then into a plate of seasoned grated parmesan cheese and omit the flour step altogether.
sandrad47 3061682
Jun 29, 2013
this sounds like it will be really great with a salad and that's a meal. going to try this a great way to use eggplant in a differ way
irwind45150 536343 8
Jun 28, 2013
A technique to improve your dish, would be to peel and slice your eggplant, salt it lightly, then place it in a colander (for 10 to 15 minutes) to allow some of the excess moisture to drip out of them. This will help your eggplant from becoming mushy.
eatmoreveggie 1263 283
Jun 28, 2013
I am impressed with the nutritional info. Thank you so much!
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