Dinner

Eggplant parmesan, reduced fat is for Dinner.

Eggplant parmesan, reduced fat takes 15 minutes to prepare.

Eggplant parmesan, reduced fat takes 40 minutes to cook.

Eggplant parmesan, reduced fat makes 4 servings.

The ingredients for Eggplant parmesan, reduced fat are:

1 large eggplant
3/4 cup part skim shredded mozzarella cheese
3 cups tomato/ spaghetti sauce
1 egg, beaten
1/2 cup Italian style bread crumbs
1/3 cup grated parmesan cheese (reduced fat if possible)
Spritz of olive oil spray
Non-stick cooking spray
Salt, pepper, dried basil, dried rosemary and Mrs. Dash Itialiano seasonings, to taste (optional)

Here is how you make Eggplant parmesan, reduced fat:

1. Peel a large eggplant and slice into 1/2 to 3/4 inch slices.2. Arrange on a paper towl in a single layer and sprinkle liberally with salt on both sides. Allow to sit approximately 10-15 minutes and sweat. Excess water will be drawn out by the salt.3. Remove the water and salt by wiping gently with a clean towel.4. Combine the bread crumbs, parmesan cheese and herbs in a small bowl and mix well.5. Dip each side of the eggplant slice in the beaten egg, draw against the side of the bowl to remove the excess egg wash.6. Carefully bread each side of the eggplant in the breading mixture.7. Repeat for each slice of eggplant.8. Place the eggplant slices on a cookie or baking sheet sprayed with non-stick spray in a single layer.9. Bake at 350 degrees for about 20-25 minutes, flipping carefully once, until the breading is golden brown.10. Remove the eggplant from the stove.11. Spray a glass casserole dish (I used 9x13) with non-stick cooking spray. Place as many of the eggplant slices as possible in a single layer.12. Top each eggplant slice with a spoon or two of tomato sauce, use the spoon to cover the tops and sides of the eggplant with sauce.13. Add a light sprinkle of shredded mozzarella cheese to each eggplant slice.14. Repeat with additional layers until all the eggplant slices are in the dish. The top layer should be tomato sauce and cheese.15. Bake at 350 degrees for 10-15 minutes, until the tomato sauce is hot and the cheese is bubbly.16. Serve immediately.Serves 4 at only 384 calories per serving.Number of Servings: 4Recipe submitted by SparkPeople user ANGELA3511.

The nutritional information for Eggplant parmesan, reduced fat is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 384.0

• Total Fat: 17.1 g
• Cholesterol: 84.3 mg
• Sodium: 1,740.3 mg
• Total Carbs: 36.8 g
• Dietary Fiber: 7.3 g
• Protein: 21.3 g