Slow Cooker

Low-Fat Eggplant Parmesan is for Dinner.

Low-Fat Eggplant Parmesan takes 30 minutes to prepare.

Low-Fat Eggplant Parmesan takes 60 minutes to cook.

Low-Fat Eggplant Parmesan makes 6 servings.

The ingredients for Low-Fat Eggplant Parmesan are:

Eggplant
Egg
Marinara sauce
Canola oil spray
Bread crumbs
Shredded cheddar cheese

Here is how you make Low-Fat Eggplant Parmesan:

Preheat oven to 375Peel and slice eggplant in to 1/4 inch slicesSalt and set asidePut two eggs into a medium bowl and whiskPour bread crumbs in to a large bowl or dishSpray cookie sheet with canola oil sprayDip eggplant slices in egg, then bread crumbs.Place on to sprayed cookie sheet.Repeat until all eggplant slices are placed on cookie sheet. Do not overlap.Bake at 375 for 20-25 minutes (bottoms should be golden)Spray top of eggplant slices and flip over. Cook for another 15 minutesRemove eggplant when both sides are golden and crispy. Add a few more sprays of oil if neededIn a large rectangular glass dish, add 1/2 marinara sauceAdd eggplant slices, stacking them slightly over each otherPour remaining marinara sauceTop with shredded cheeseBake for 20 minutesServing Size: Makes 6 servings (2 slices each)Number of Servings: 6Recipe submitted by SparkPeople user MONICAO70.

The nutritional information for Low-Fat Eggplant Parmesan is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 199.3

• Total Fat: 8.1 g
• Cholesterol: 71.8 mg
• Sodium: 693.6 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 3.9 g
• Protein: 8.9 g

Low-Fat Eggplant Parmesan is Italian cuisine.

The dietary needs meet for Low-Fat Eggplant Parmesan is Vegetarian