Skinny Eggplant Parmigiana


Skinny Eggplant Parmigiana

EDR Skinny Eggplant Parmigiana
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

  1. Preheat oven to 375 degrees F. Coat two 10- x 15-inch rimmed baking sheets with cooking spray.
  2. 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.
  3. 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.
  4. Bake 20 to 25 minutes, or until golden.
  5. 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.


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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I make this often. Putting the eggplant slices on a rack on the baker's sheet will make them crispier.

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

I have made this as is and absolutely love it!! Great diabetic recipe.

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.

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

What is the serving size? I know there are six servings but how much is allowed per serving? Thanks!!

Thank you for your comment. We are working on providing serving sizes for our recipes. Stay tuned!

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.

Yup! Then be sure to rinse off the excess salt.

I am impressed with the nutritional info. Thank you so much!


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