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.
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
- This recipe is from our diabetic-friendly site, Everyday Diabetic Recipes. For complete nutritional information and for more recipes like this one, please click here!
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 143
- Calories from Fat 40
- Total Fat 4.4g 7 %
- Saturated Fat 1.8g 9 %
- Trans Fat 0.0g 0 %
- Protein 7.9g 16 %
- Amount Per Serving % Daily Value *
- Cholesterol 68mg 23 %
- Sodium 209mg 9 %
- Total Carbohydrates 19g 6 %
- Dietary Fiber 4.1g 16 %
- Sugars 4.4g 0 %
