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Skinny Eggplant Parmesan
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- #1631
Eggplant Parmesan is a popular Italian dish and this version makes it a bit healthier. If you want to cut calories further, use reduced-fat cheese.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup Italian seasoned bread crumbs
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese, divided
3 egg whites, well beaten
1 large eggplant, cut into 1/2-inch slices
cooking spray
2 cups marinara sauce
3 ounces sliced mozzarella cheese
3 ounces sliced provolone cheese
directions
Preheat the oven to 450 degrees F. Grease a 9x12-inch baking dish.
Combine the bread crumbs, flour, and half of the Parmesan in a shallow dish.
Place the egg whites in another shallow dish.
Dip each slice of eggplant first into the egg whites, coating completely and letting any excess drip off. Then dredge each piece in the bread crumb mixture, patting gently so the crumbs adhere. Place the breaded eggplant slices in the baking dish in a single layer if possible.
Spray the breaded eggplant slices lightly with non-stick cooking spray or olive oil. Place the baking dish in the oven and bake at 450 degrees F for 10 minutes. Turn the slices over and spray lightly again with the cooking spray. Return the baking dish to the oven and bake for 10 more minutes.
Reduce the oven temperature to 375 degrees F. Place the mozzarella and provolone cheese slices over the eggplant. Pour the marinara sauce over the top. Sprinkle with the remaining Parmesan. Return the baking dish to the oven and bake at 375 degrees F for 20 minutes or until the eggplant is tender and heated through.
Serve immediately.
nutrition data
299 calories, 10 grams fat, 34 grams carbohydrates, 18 grams protein per serving.
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