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Skinny Eggplant Parmesan is for Dinner.

Skinny Eggplant Parmesan takes 10 minutes to prepare.

Skinny Eggplant Parmesan takes 15 minutes to cook.

Skinny Eggplant Parmesan makes 2 servings.

The ingredients for Skinny Eggplant Parmesan are:

olive oil cooking spray
2 small Japanese, Chinese, or Baby Italian eggplants (about a pound total)
salt to taste
freshly ground pepper to taste
6 tbs tomato sauce (no sugar)
6 tbs fat free ricotta cheese
6 tbs shredded part-skim mozzarella cheese
2 tbs grated Parmesan
3 tbs minced fresh basil (optional)

Here is how you make Skinny Eggplant Parmesan:

Wash and trim the eggplants. Preheat the broiler to 500 degrees or high setting and put the rack tat the highest position. Spray baking sheet with cooking spray.Halve each eggplant lengthwise and place cut side up on the baking sheet. Spray the cut side lightly with cooking spray and broil until the top is browned and tender (5-7 minutes). Flip the eggplants over and broil until they are very soft, another 5-6 minutes. Remove the eggplant from the broiler and lower the oven rack to the second position. Turn the eggplant back to its cut side up position and cover each half with 1 1/2 tbs tomato sauce, 1 1/2 tbs ricotta in even layers. Sprinkle each half with 1 1/2 tbs mozzarella and 12 tbs Parmesan.Put it back under the broiler and cook until the cheeses are melted and form a golden crust, about 5-7 minutes more. Serve immediately with a sprinkle of fresh basil, if desired. Number of Servings: 2Recipe submitted by SparkPeople user SCOTSGAL.

The nutritional information for Skinny Eggplant Parmesan is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 208.8

• Total Fat: 6.6 g
• Cholesterol: 27.9 mg
• Sodium: 519.3 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 7.7 g
• Protein: 15.9 g

Skinny Eggplant Parmesan is Italian cuisine.