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Yields:
4 servings
Meal Types:
Main Dishes
Side Dishes
Rating:
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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.
153 members have added this recipe to their cookbook.
 

 
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Reviews 
I replace the bread crumbs with parmesan cheese. this was wonderful and great for my LC plan.
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

     
 

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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
257
 
% Daily Values*
Total Fat
9.08g
14%
Saturated Fat
4.648g
23%
Trans Fat
-
Polyunsaturated Fat
0.96g
Monounsaturated Fat
2.608g
Cholesterol
78mg
26%
Sodium
1048mg
44%
Total Carbohydrate
31.14g
10%
Dietary Fiber
7.4g
30%
Sugars
9.82g
Protein
15.41g
Vitamin D
-
Calcium
1070mg
107%
Iron
11.70mg
65%
Potassium
868mg
25%
Vitamin A
3400IU
68%
Vitamin C
49.2mg
82%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
13%
of RDI*
(257 calories)
13% of RDI
Calorie Breakdown:
 
Carbohydrate (46%)
 
Fat (31%)
 
Protein (23%)
* Based on a RDI of 2000 calories


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