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Yields:
4 servings
Meal Types:
Main Dishes
Side Dishes
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Eggplant Parmigiana

A low fat eggplant parm that bakes the eggplant instead of frying it without losing the flavor.

Ingredients

Directions

  1. Thinly slice eggplant into large coins . Dip in egg and water mixture and coat with bread crumbs.
  2. Place on non-stick cookie sheet sprayed with cooking spray, like Pam. Spray tops of eggplant pieces as well.
  3. Bake on 350 °F (175 °C) for 30 minutes or until tender.
  4. Mix remaining egg with cheeses and seasonings.
  5. Put 1/2 cup of sauce in bottom of bread pan, top with cheese mixture then layer eggplant and sauce; finish with sauce.
  6. Bake on 350 °F for 1 hour and serve.
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Reviews 
Trying it tonight. Looks good and easy. Added fresh garlic instead of garlic powder and some freshly grated parm.
04 Jun 12 by member: Pigsauce
I replace the bread crumbs with parmesan cheese. this was wonderful and great for my LC plan.

     
 

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Nutrition summary:

There are 257 calories in 1 serving of Eggplant Parmigiana.
Calorie break-down: 31% fat, 46% carbs, 23% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 82
Calories 257
 
% Daily Values*
Total Fat 9.08g 14%
  Saturated Fat 4.648g 23%
  Polyunsaturated Fat 0.96g  
  Monounsaturated Fat 2.608g  
Cholesterol 78mg 26%
Sodium 1048mg 44%
Potassium 868mg  
Total Carbohydrate 31.14g 10%
  Dietary Fiber 7.4g 30%
  Sugars 9.82g  
Protein 15.41g  
 
Vitamin A 17% Vitamin C 20%
Calcium 27% Iron 16%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
13%
of RDI*
(257 calories)
13% of RDI
Calorie Breakdown:
 
Carbohydrate (46%)
 
Fat (31%)
 
Protein (23%)
Carbohydrates, 31.14g (46%) Fat, 9.08g (31%) Protein, 15.41g (23%)
* Based on a RDI of 2000 calories