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Eggplant Parmesan (Lo Cal)

Eggplant Parmesan (Lo Cal recipe image
This low-calorie Eggplant Parmesan offers all the rich, savory flavors of the traditional dish without the heavy guilt. Tender eggplant slices are lightly breaded with crushed saltines and herbs, then layered with a simple garlic-infused tomato sauce. The result is a comforting meal with a satisfying texture&# 226;ÂÂcrispy edges and soft, cheesy centers. ItâÂÂs perfect for weeknight dinners, healthy meal prep, or sharing with friends at a casual gathering. Easy to assemble and bake, this vegetarian-friendly recipe proves that eating well doesn't mean sacrificing taste.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 655.8
Dietary: Low-cal, Vegetarian
Description
This low-calorie Eggplant Parmesan offers all the rich, savory flavors of the traditional dish without the heavy guilt. Tender eggplant slices are lightly breaded with crushed saltines and herbs, then layered with a simple garlic-infused tomato sauce. The result is a comforting meal with a satisfying texture&# 226;ÂÂcrispy edges and soft, cheesy centers. ItâÂÂs perfect for weeknight dinners, healthy meal prep, or sharing with friends at a casual gathering. Easy to assemble and bake, this vegetarian-friendly recipe proves that eating well doesn't mean sacrificing taste.
Ingredients
  • 1 Beaten Egg
  • 1/4 cups Skim Milk
  • 1/8 teaspoons Pepper
  • 1 cups Crushed Saltine Crackers 28
  • 2 tablespoons Dried Parsley Flakes
  • 1 medium Eggplant, sliced 1/4"
  • 15 oz Can Tomato sauce
  • 1/2 teaspoons Dried Oregano, crushed
  • 1 clove Garlic, minced
Directions
  1. 1
    Preheat your oven to 350ðF (175ðC).
  2. 2
    In a shallow bowl, whisk together the beaten egg, skim milk, and pepper.
  3. 3
    In a separate shallow bowl, mix the crushed saltine crackers, dried parsley flakes, and the 1/4 cup of grated Parmesan cheese.
  4. 4
    Dip each eggplant slice into the egg mixture, ensuring it is fully coated.
  5. 5
    Press the coated slices into the cracker mixture to cover both sides evenly.
  6. 6
    In a small bowl, stir together the tomato sauce, dried oregano, and minced garlic.
  7. 7
    Pour the tomato sauce mixture evenly over the eggplant slices.
  8. 8
    Cover the dish with foil and bake for 40 minutes, or until the eggplant is tender when pierced with a fork.
  9. 9
    Remove the foil and sprinkle the 3/4 cup of shredded mozzarella cheese over the top.
  10. 10
    Return to the oven uncovered and bake for an additional 10 minutes, until the cheese is melted and bubbly.
  11. 11
    Let cool for 5 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 655.8kcal
% Daily Value *
Total Fat 31.0g48%
Saturated Fat 12.6g63%
Cholesterol 137.9mg46%
Sodium 2879.7mg120%
Total Carbohydrate 67.2g23%
Dietary Fiber 8.4g34%
Sugars 18.3g
Protein 29.8g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, parmesan, italian, vegetarian, low-calorie, baked, tomato sauce, mozzarella, garlic, herbs, cracker crumbs, comfort food, healthy dinner, easy recipe, meatless, oven-baked
Read it online: https://www.chefs-mate.com/recipe/eggplant-parmesan-lo-cal-2/