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Eggplant-Parmesan-Lo-Cal

Eggplant Parmesan (Lo Cal recipe image
This low-calorie Eggplant Parmesan offers all the comfort of the traditional dish without the heavy breading or excess oil. Tender eggplant slices are lightly coated in a mixture of crushed saltine crackers and parmesan, then baked until golden. A simple sauce made from canned tomato sauce, fresh garlic, and oregano adds a bright, aromatic flavor that cuts through the richness. Topped with melted mozzarella, it delivers a satisfying crunch and creamy texture. Perfect for a weeknight dinner or a lighter appetizer at a potluck, this vegetarian recipe proves you don&# 226;ÂÂt need deep frying to achieve delicious, home-style Italian flavors. ItâÂÂs easy to prepare with pantry staples and comes together in under an hour.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 353.6
Dietary: Low-cal, Vegetarian
Description
This low-calorie Eggplant Parmesan offers all the comfort of the traditional dish without the heavy breading or excess oil. Tender eggplant slices are lightly coated in a mixture of crushed saltine crackers and parmesan, then baked until golden. A simple sauce made from canned tomato sauce, fresh garlic, and oregano adds a bright, aromatic flavor that cuts through the richness. Topped with melted mozzarella, it delivers a satisfying crunch and creamy texture. Perfect for a weeknight dinner or a lighter appetizer at a potluck, this vegetarian recipe proves you don&# 226;ÂÂt need deep frying to achieve delicious, home-style Italian flavors. ItâÂÂs easy to prepare with pantry staples and comes together in under an hour.
Ingredients
  • 1 Beaten Egg
  • 15 oz Can Tomato sauce
  • 1/4 cups Skim Milk
  • 1/2 teaspoons Dried Oregano, crushed
  • 1/8 teaspoons Pepper
  • 3/4 cups Shredded Mozzarella Cheese *
  • 1 cups Crushed Saltine Crackers 28
  • 1 clove Garlic, minced
  • 2 tablespoons Dried Parsley Flakes
  • 1/4 cups Grated Parmesan Cheese
  • 1 medium Eggplant, sliced 1/4"
Directions
  1. 1
    Preheat 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 or plate, combine the crushed saltine crackers, grated Parmesan cheese, and dried parsley flakes.
  4. 4
    Dip each eggplant slice into the egg mixture, ensuring it is fully coated.
  5. 5
    Transfer the coated slice to the cracker mixture, pressing gently to adhere the crumbs to both sides.
  6. 6
    Lightly spray a 12x7x2 inch baking dish with cooking spray.
  7. 7
    Arrange the breaded eggplant slices in a single layer in the prepared baking dish.
  8. 8
    In a small bowl, stir together the tomato sauce, dried oregano, and minced garlic.
  9. 9
    Pour the tomato sauce mixture evenly over the eggplant slices.
  10. 10
    Cover the dish with aluminum foil and bake for 40 minutes, or until the eggplant is tender when pierced with a fork.
  11. 11
    Remove the foil and sprinkle the shredded mozzarella cheese evenly over the top.
  12. 12
    Return to the oven, uncovered, and bake for an additional 10 minutes until the cheese is melted and bubbly.
  13. 13
    Let stand for 5 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 353.6kcal
% Daily Value *
Total Fat 14.9g23%
Saturated Fat 3.2g16%
Cholesterol 93.2mg32%
Sodium 574.2mg24%
Total Carbohydrate 44.3g15%
Dietary Fiber 2.5g10%
Sugars 4.6g
Protein 9.7g20%

* 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, appetizer, tomato sauce, mozzarella, garlic, oregano, crackers, healthy, dinner, comfort food, side dish, gluten-free option, easy, weeknight, potluck
Read it online: https://www.chefs-mate.com/recipe/eggplant-parmesan-lo-cal/