Skinny Eggplant Parmesan Recipe

Be the first to write a review

Rate recipe

You save a lot of calories when you bake the eggplant patties instead of frying in boil. I like to add some strips of sweet red pepper while sauteing the mushrooms for a pop of color.—Mary Bannister, Albion, New York

This recipe is:

Diabetic Friendly

[X]

Rate Skinny Eggplant Parmesan Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Skinny Eggplant Parmesan Recipe

Prep: 45 min. Bake: 30 min. + standing

Yield: 4 Servings

45 30 75

Ingredients

1/2 cup fat-free milk
1 cup dry bread crumbs
2 teaspoons Italian seasoning, divided
1 large eggplant, peeled and cut into 1/2-inch slices
1/2 pound sliced fresh mushrooms
1 cup chopped sweet onion
2 teaspoons olive oil
2 garlic cloves, minced
8 fresh basil leaves, thinly sliced
1 jar (24 ounces) marinara sauce
1/4 cup dry red wine or vegetable broth
3/4 cup shredded part-skim mozzarella cheese
3/4 cup part-skim ricotta cheese
1/4 cup shredded Parmesan cheese

Directions

Place milk in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 teaspoon Italian seasoning. Dip eggplant in milk, then bread crumb mixture. Place on a baking sheet coated with cooking spray. Bake at 350° for 30-40 minutes or until tender.
Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in basil and remaining Italian seasoning.
Spread 1/2 cup marinara sauce into a 2-qt. baking dish coated with cooking spray. In a small bowl, combine wine and remaining marinara sauce. Layer with half of the eggplant, mushroom mixture, mozzarella cheese, ricotta cheese and 3/4 cup sauce mixture. Repeat layers. Top with remaining sauce; sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Let stand for 10 minutes before cutting. Yield: 4 servings.

Nutritional Facts 1 serving equals 342 calories, 11 g fat (6 g saturated fat), 31 mg cholesterol, 560 mg sodium, 42 g carbohydrate, 10 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

Originally published as Skinny Eggplant Parmesan in Taste of Home Christmas Annual Annual 2011, p89