Eggplant Parmesan

by zesty on August 28, 2009 · 16 comments

Hello ZestyCookers!  I’m Lainie from Deliciously Fit, and I am thrilled to be doing a guest post for Zesty while he’s away!  I had a hard time deciding what to post about because, well, let’s face it:  all of Zesty’s recipes are AMAZING and pretty much impossible to compete with!  After much thought, I finally decided on eggplant parmesan because it’s an easy, tasty and impressive dish that just about anyone can whip up.

#1

By the looks of that picture, you can tell this recipe is rich and decadent…what you can’t tell is that it makes 8 huge servings for under 300 calories each!  I paired this recipe with a simple salad, and even my meat-obsessed husband thought he had died and gone to heaven…

Ingredients

  • 2  (1-pound) eggplants
  • 1/4  cup  water
  • 3  egg whites, lightly beaten
  • 1 1/4  cups  Italian-seasoned breadcrumbs
  • 1/4  cup  grated Parmesan cheese
  • Vegetable cooking spray
  • 2.5  cups shredded part-skim mozzarella cheese
  • 1/2 cup shredded reduced fat cheddar cheese
  • 1 jar of your favorite pasta/marinara sauce

Directions

  1. Slice eggplant crosswise into 1/4-inch slices
  2. #2

  3. Place eggplant slices in a large bowl and add water to cover.  Let stand 30 minutes.
  4. #3

  5. Drain well, and blot eggplant dry with paper towels.
  6. Combine 1/4 cup water and egg whites in a shallow bowl.
  7. Combine breadcrumbs and parmesan cheese; stir well.
  8. Dip eggplant in the egg white mixture, and then dredge it in the breadcrumb mixture.
  9. Place the eggplant on a baking sheet coated with cooking spray.  Broil 5 minutes on each side (or until browned).
  10. #4

  11. Spread marinara sauce in the bottom of a 13X9-inch baking dish coated with cooking spray.
  12. Arrange eggplant over sauce; top with mozzarella and cheddar cheese.
  13. #5

  14. Bake at 350° for 30 minutes (or until bubbly).  Serves 8.

#6

Next time you’re tempted to go out for Italian, try making this dish at home instead!  The average restaurant dishes up eggplant parmesan with a calorie count of 1270 and 69 grams of fat!  Ouch!  This version of the Italian staple clocks in at under 300 calories and 8.5 grams of fat – that’s a savings of almost 1000 calories!

(recipe adapted from www.cookinglight.com)

Thanks Lainie (Deliciously Fit) for a great post!  Have a great weekend and I will see you on Monday with a huge house update.  Stay tuned.

Take care

zesty

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{ 12 comments… read them below or add one }

1 Marisa (Trim The Fat)

That looks so terrific! I will definitely try that!

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2 Mara @ What's For Dinner?

Yup, making a modified version of this with my ginormous zucchini i got from a coworker!

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3 Lizzy

MMMM eggplant parm is my fav and your recipe looks awesome! :)

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4 Gina

Nice recipe!! I love love love eggplant, but I’ve never make eggplant parmessan. This recipe is nice and simple, just how I like it!

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5 Katie

Making this!! I am always afraid of cheese, because I feel like it’s so bad for you but 300 cal/serving is fantastic. Thanks for the recipe.

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6 girlbeerdrinker

Looks great! I need a recipe for eggplant packed in olive oil and garlic. Do you know of any?

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7 Pam

I love eggplant parm…..so good and cheesy!

Great looking dish!

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8 Biz

Great job Lainie! I wish I liked eggplant – maybe I could substitute zucchini??

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9 Tracy

That looks wonderful! My family doesn’t eat eggplant – more for me!

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10 Shannon, The Healthy Beach Bum

I love eggplant Parmesan– A delicious meal, with a healthy twist. :) Great recipe Lainie!

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11 Meg

I love eggplant parm! Can’t wait to try this recipe!

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12 Zonia Pedigo

Thanks for that. I moved to England when I was really young, and I really want to rediscover my heritage. I’ve been trying out a lot of random greek recipes, and the best I’ve found yet is this greek recipe – it totally remind me of my childhood. I dont remember much of it except for the spicy smells and tasty food on every street corner.

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