Low fat eggplant Parmesan


Eggplant Parmesan is delicious and it is not out of your low fat diet if you follow this recipe.


1 eggplant (pared and sliced 1/2 inch thick)
1 egg white (lightly beaten with 2 tablespoons water)
1⁄2 c bread crumbs (seasoned Italian bread crumbs)
3⁄4 c cheese (fat free mozzarella cheese, shredded)
1 T cheese (grated Parmesan, for garnish, low fat if possible)
1 c sauce (low fat pasta sauce)


Coat eggplant with egg white, then dust with bread crumbs.

Arrange on baking sheet and bake at 350° F for 30 minutes. Flip and bake 10 more minutes until browned.

Spread sauce in bottom of a square baking dish.

Arrange half eggplant over sauce. Add half cheese. Repeat layering pattern. Bake 350° F for 30-40 more minutes.

Sprinkle with a small amount of grated parmesean cheese at serving time.

2 servings
Preparation time
Cooking time
Total time
1 hour, 40 minutes


Eggplant should be tender when done.

For the real thing, see the Italian eggplant Parmesan recipe. The difference is in the fat content.


Italian cuisine

moderate, bake
vegetables, appetizers
American food recipes
Food in U.S.A.