Low Cholesterol Eggplant
A flavorful low-cholesterol eggplant dish featuring crispy breaded slices layered with mushrooms, tomatoes, and melted cheese, perfect for a comforting, health-conscious meal.
Ingredients
Instructions
- Preheat oven to 350°F.
- Heat enough vegetable oil to cover the bottom of a large pan.
- Dip eggplant slices in Egg Beaters egg product and seasoned bread crumbs, coating well.
- Fry eggplant until golden and tender.
- Drain on a brown paper bag.
- Layer all eggplant slices in a baking dish.
- Cover with sliced fresh mushrooms and sliced whole tomatoes.
- Pour tomato sauce evenly over the top.
- Add slices of mozzarella cheese evenly over the sauce.
- Sprinkle Parmesan cheese over the top.
- Bake for 30 minutes, until cheese is melted and golden.
Tips & Substitutions
For a crispier texture, consider using panko breadcrumbs instead of seasoned bread crumbs. You can also substitute the mozzarella with a low-fat version to keep the dish low cholesterol. If you prefer a spicier kick, add some crushed red pepper flakes to the tomato sauce. This dish can be made ahead and stored in the refrigerator before baking.
Serving Suggestions
This Low Cholesterol Eggplant pairs beautifully with Grilled Antipasto Salad for a refreshing contrast. Serve it alongside whole grain pasta or a simple green salad for a complete meal. The dish makes a great vegetarian main course, and you can also offer crusty bread to soak up the delicious sauce.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant dish in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions for quicker reheating, but the oven method helps maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Low Cholesterol Eggplant contains roughly 715 calories, with 17g protein, 83g carbohydrates, and 36g fat. It is an excellent source of vitamin D (79% of the Daily Value), vitamin A (54% of the Daily Value), and protein (34% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1311mg per serving (57% 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 dish vegan?
Yes, you can make this dish vegan by using a plant-based egg substitute instead of Egg Beaters and omitting the cheese or using vegan cheese alternatives. The flavor will still be delicious with the rich tomato sauce and eggplant.
How can I prevent the eggplant from becoming soggy?
To prevent sogginess, ensure you slice the eggplant evenly and salt it before frying to draw out excess moisture. Let the salted slices sit for about 30 minutes, then rinse and pat dry before coating and frying.
What can I serve this dish with?
This dish goes well with a variety of sides such as a light pasta salad, garlic bread, or steamed vegetables. You may also want to serve it with a side of quinoa or brown rice for added texture and nutrition.
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).