Eggplant Parmigiana cooking spray (1 spray) 1/3 cup Italian seasoned breadcrumbs 1  tablespoon grated Parmesan cheese 1  teaspoon Italian seasoning 1/4 teaspoon garlic powder 1  medium raw eggplant 2  large egg whites, lightly beaten 1 1/2 cups canned tomato sauce 1/2 cup part-skim mozzarella cheese, shredded Preheat oven to 350°F Coat a 9 X 13-inch baking dish with cooking spray; set aside. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve. Makes four servings, 187 Calories each

Eggplant Parmigiana

  • cooking spray (1 spray)
  • 1/3 cup Italian seasoned breadcrumbs
  • 1  tablespoon grated Parmesan cheese
  • 1  teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1  medium raw eggplant
  • 2  large egg whites, lightly beaten
  • 1 1/2 cups canned tomato sauce
  • 1/2 cup part-skim mozzarella cheese, shredded
    1. Preheat oven to 350°F Coat a 9 X 13-inch baking dish with cooking spray; set aside.
    2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
    3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
    4. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.


    Makes four servings, 187 Calories each

    2 years ago
    1. annasonlinecookbook reblogged this from under400
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    3. livingyoungerlonger reblogged this from healthylivingforyou
    4. neeverlookback reblogged this from agustofhealth and added:
      Eggplant Parmigiana cooking spray (1 spray) 1/3 cup Italian seasoned breadcrumbs 1 tablespoon grated Parmesan cheese 1...
    5. raptors-have-feelings-too reblogged this from getkeen-gethealthy and added:
      Totally making this.
    6. getkeen-gethealthy reblogged this from under400
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    14. onelifeoneday reblogged this from under400 and added:
      make this tomorrow! Partly because it’s vegetarian...partly because it’s so low cal!
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