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Eggplant Parmesan

Nutrition Information
Calories: 142
Total Fat: 5.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 4mg
Sodium: 297mg
Carbohydrates: 19g
Dietary Fiber: 6.2g
Sugars: 14.9g
Protein: 6.5g
Vitamin A: 750.9iu (15%)
Vitamin C: 19.4mg (32%)
Calcium: 133mg (13%)
Iron: 1.9mg (10%)

Yield: Serves 4. Each serving: 1 cup.

Eggplant parmesan is a favorite dish. This dish saves 380 calories, 30 g fat and 800 mg sodium compared to a more traditional recipe.
1 medium eggplant

1 Tbsp olive oil
26 ounces low-sodiumpasta sauce
4 Tbsp Parmesan cheese

Directions:
1. Preheat the oven to 350 ºF.
2. Cut the eggplant lengthwise in 1/2-inch strips.
3. Heat a large nonstick skillet over medium-high heat. Sauté the eggplant strips in the olive oil until they are golden on each side, about 2 minutes each.
4. Layer the eggplant and the pasta sauce in a shallow 10-inch square baking pan.
5. Top with Parmesan cheese, cover with foil and bake until bubbly and tender, about 45 minutes.
6. Cut into squares and serve with pasta and a tossed salad.

Total Preparation & Cooking Time: 65 min. (15 Prep, 50 Cook)

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