Eggplant Parmesan

For this low-calorie, low-fat version of the decadent meatless classic, the eggplant is baked, not fried.


Eggplant Parmesan

by 19  people


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Servings: Makes 4 servings.
Prep Time: 15 mins
Total Time: 1 hr 5 mins

 
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Ingredients
  • beaten egg
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  • 1/4 cup
    fat-free milk
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  • 1/8 teaspoon
    pepper
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  • 1 cup
    crushed saltine crackers (28 crackers)
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  • 1/4 cup
    grated Parmesan cheese
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  • 2 tablespoons
    dried parsley flakes
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  • 1 medium
    eggplant, sliced 1/4 inch thick (1 pound total)
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  •  
    Nonstick cooking spray
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  • 1 15-ounce can
    tomato sauce
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  • 1/2 teaspoon
    dried oregano, crushed
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  • 1 clove
    garlic, minced
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  • 3/4 cup
    shredded part-skim mozzarella cheese (3 ounces)
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Directions
1.
In a small bowl combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.
2.
Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
3.
Lightly coat a 2-quart rectangular baking dish with cooking spray. Arrange eggplant in dish.
4.
In a bowl stir together tomato sauce, oregano, and garlic; pour over eggplant.
5.
Bake, covered, in a 350 degree F oven for 40 minutes or until eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more. Makes 4 servings.

Nutrition information
Per serving: Calories 249, Total Fat 9 g, Cholesterol 85 mg, Sodium 1095 mg, Carbohydrate 28 g, Protein 15 g. Percent Daily Values are based on a 2,000 calorie diet.
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Classic Eggplant Parmigiana
Classic Eggplant Parmigiana

This is how we do eggplant parmigiana in Italy: no breading and no puddles of cheese, just thin layers of fried eggplant with homemade sauce, a little fresh mozzarella, and good Parmigiano-Reggiano. It doesn't get more authentic than this.

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