Reduced-Fat Eggplant (Aubergine) Parmesan
May 06, 2013
"This is a non-breaded version of eggplant parmesan."
- Serving Size: 1 (199.2 g)
- Calories 304.5
- Total Fat - 16.4 g
- Saturated Fat - 9.1 g
- Cholesterol - 40 mg
- Sodium - 579.1 mg
- Total Carbohydrate - 15.4 g
- Dietary Fiber - 2.5 g
- Sugars - 11.4 g
- Protein - 24.7 g
- Calcium - 739.7 mg
- Iron - 1.5 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.1 mg
Preheat oven to 400 degrees F.
Spray baking sheet with cooking spray.
Peel eggplant if you want- I don't bother with this.
Cut eggplant into 1/2 inch thick slices; season with salt and pepper.
Place eggplant on baking sheet; spray tops lightly with olive-oil spray.
Bake at 400 degrees F. for 20 minutes, or until tender.
In the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through.
Spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire.
Sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella.
Bake 5-7 minutes more at 400 degrees F. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown).
Sprinkle with parmesan cheese and serve.
Tips & Variations
- You can serve this as an appetizer or side dish, or as a Vegetarian main dish with a side of pasta if you prefer.