Skinny Eggplant Parmesan Recipe

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Skinny Eggplant Parmesan Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min. + standing
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min. + standing

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

Nutritional Facts

1 serving: 342 calories, 11g fat (6g saturated fat), 31mg cholesterol, 560mg sodium, 42g carbohydrate (21g sugars, 10g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Skinny Eggplant Parmesan in Taste of Home Christmas Annual Annual 2011, p89

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