Preparation Time: 40 mins
Cooking Time: 1 hr 30 mins
Meal type:
Appetizers
Main Dishes
Rating:
FatSecret Members Average Rating
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A lower fat version of this tasty dish.
Ingredients
Directions
- Whisk together 1 egg, water and salt.
- Thinly slice eggplant and dip in egg then bread crumbs.
- Place eggplant slices on cookie sheet spray with olive oil cooking spray (like Pam) and bake at 350 °F (175 °C) for 30 minutes.
- While eggplant is baking, mix ricotta, shredded mozzarella, parmesan, remaining seasonings and 1 egg together.
- Place 1/2 cup sauce in deep baking pan, then layer of cheese.
- Top with eggplant and sauce alternating ending with sauce.
- Cover tightly with aluminum bake on 350 °F for 1 hour and 30 minutes or until bubbly.
52 members have added this recipe to their cookbook.
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![](https://m.ftscrt.com/static/images/box/membersicon.gif) Reviews
six points per serving
08 Aug 10 by member: hwood
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Nutritional Summary:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
There are 293 calories in 1 serving of Eggplant Parmigiana.
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Calorie Breakdown: 33% fat, 42% carbs, 24% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1224 kj
292 kcal
Protein
18.31g
Fat
11.12g
Saturated Fat
5.902g
Polyunsaturated Fat
1.133g
Monounsaturated Fat
3.171g
Cholesterol
81mg
Carbohydrates
31.52g
Sugar
7.51g
Fibre
6.8g
Sodium
1076mg
Potassium
679mg
Calorie Breakdown:
Carbohydrate (43%)
Fat (33%)
Protein (24%)
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*Based on an RDI of 2000 calories
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