Eggplant Parmesan(Low-Fat)
A flavorful, low-fat eggplant Parmesan featuring thinly sliced eggplant baked with marinara, melted skim mozzarella, and seasoned bread crumbs, perfect for a light yet satisfying meal.
Ingredients
Instructions
- Slice the eggplant very thin (1/4-inch) and place on a baking sheet.
- Sprinkle the slices with 1 teaspoon of salt and let stand for 1 hour to draw out moisture.
- Preheat oven to 375°F (190°C).
- Spray a baking sheet with olive oil or vegetable spray.
- Dip the eggplant slices in well-beaten eggs, then coat with seasoned bread crumbs.
- Arrange the coated slices on the prepared baking sheet.
- Bake until lightly browned, about 20 minutes per side.
- Spread a layer of spaghetti sauce in a baking dish.
- Add a layer of baked eggplant slices, then sprinkle with shredded skim mozzarella and grated Parmesan cheese.
- Repeat layers until all ingredients are used, ending with cheese on top.
- Bake in the oven for 20-25 minutes until bubbly and golden.
- Serve hot, garnished with additional Parmesan if desired.
Tips & Substitutions
For a healthier twist, try using whole wheat bread crumbs instead of seasoned ones. If you want extra flavor, consider adding Italian herbs to the bread crumbs. To reduce moisture, you can also brush the eggplant slices with a little olive oil before baking. This Eggplant Parmesan pairs beautifully with Fettuccine Alfredo With Broccoli And Tomatoes for a complete meal.
Serving Suggestions
Serve this Eggplant Parmesan hot, garnished with fresh basil or additional grated Parmesan. It pairs excellently with a side salad or garlic bread, making for a satisfying meal. Consider serving it alongside Marinara On Beds Of Spinach And Orzo to enhance your Italian dining experience. A light red wine would complement the flavors beautifully.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until heated through and the cheese is bubbly. You can also microwave individual portions for a quick meal, but the oven method will maintain the crispiness better.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Parmesan(Low-Fat) contains roughly 762 calories, with 25g protein, 132g carbohydrates, and 16g fat. It is an excellent source of protein (50% of the Daily Value), calcium (47% of the Daily Value), and iron (26% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1162mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can assemble the layers of eggplant, cheese, and sauce ahead of time. Cover the baking dish with plastic wrap and refrigerate for up to 24 hours. When ready to bake, simply remove the wrap and bake as directed. This is a great way to save time on busy days.
Can I use other types of cheese?
Absolutely! While skim mozzarella is used for a low-fat version, you can substitute with part-skim mozzarella for more flavor. Other cheeses like provolone or a sprinkle of feta can also add a unique twist to the dish. However, adjust the quantity to maintain the low-fat aspect if desired.
Is it possible to make this dish vegan?
Yes, you can make a vegan version by omitting the eggs and using a plant-based cheese alternative. For the binding, you can use a mixture of ground flaxseed and water or unsweetened applesauce. Be sure to check the bread crumbs for any dairy ingredients to keep the recipe fully vegan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).