Eggplant Parmesan

Eggplant Parmesan

A hearty dish that’s light on your waistline

Eggplant Parmesan
Serving Size
1 dish
Servings
4
Prep Time
15-25 min
Cook Time
20-25 min
Directions
  1. Preheat oven to 400°F
  2. Cut eggplant lengthwise into 1/4-inch strips. Combine wheat flour, oregano, and basil. Dredge eggplant in egg whites, then flour-spices mixture. Bake eggplant strips on a large oiled tray for 10-15 minutes, flipping halfway through.
  3. Meanwhile, make the sauce. Heat olive oil in a saucepan on medium-low, add garlic and onion and cook for 1 minute. Add tomato sauce and tomatoes. Cook for 5-10 minutes, stirring occasionally.
  4. Reduce oven to 350°F. Coat the bottom of a baking dish or cast iron skillet with sauce. Arrange eggplant strips, cheese, and sauce in layers; finishing with cheese. Cover with foil and bake for 20-25 minutes.

Nutrition Information

Calories 203
Fat 5.9 g
Saturated fat 1.6 g
Polyunsaturated fat 0.7 g
Monounsaturated fat 3 g
Cholesterol 4 mg
Sodium 170.9 mg
Carbs 31.9 g
Fiber 7.7 g
Protein 10.8 g
Jackie Gentilesco