Recipe Tip  
  August 2009
Low Fat Eggplant Parmesan  

2 medium eggplants (about 2 pounds total)
3 egg whites
1 cup fine dry breadcrumbs (use more if needed)
¾ cup freshly grated parmesan cheese, divided
½ tsp salt
½ tsp freshly ground black pepper
½ cup slivered fresh basil leaves (or 3-4 Tbsp dry)
1 ½ cups tomato sauce
¾ cup grated park-skim mozzarella cheese (3 oz)

Preheat oven to 400 degrees.  Lightly oil two baking sheets or coat them with nonstick spray. Do the same with an 8 X 11 ½ -inch baking dish.  Set aside.

Cut eggplants crosswise into ¼-inch thick slices.  In a shallow dish, whisk egg whites with 3 Tbsp water until frothy.  In another shallow dish, combine breadcrumbs, ¼ cup of the parmesan, salt and pepper.  Dip the eggplant slices into the egg white mixture, then coat with the breadcrumb mixture.  (You may need to make more coating mixture)
Arrange eggplant slices in a single layer on the prepared baking sheets.  Bake for 15 minutes, turn eggplant slices over and bake for about another 15 minutes longer or until crisp and golden. Stir basil into tomato sauce.  Spread about ½ cup of the sauce into the bottom of the prepared baking dish.  Arrange half of the eggplant slices over the sauce, overlapping slightly.  Scoop 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella.  Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and parmesan.  Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes. 

Makes 6 servings.
Calories 250
Fat: 7 grams (3 sat)
Carbs: 38 grams
Fiber: 9 grams
Protein: 13 grams
Cholesterol 12 mg
Sodium 515 mg

Count as 2 starch, 2 veggie, and 2 proteins.  By not sautéing the eggplant you saved 40 grams of fat per serving!      From The Detroit News-Kate Lawson.

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