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Delicious Eggplant Parmesan

This healthy eggplant parmesan is a low calorie but delicious alternative to traditional eggplant parmesan.
Servings 3
Calories 314kcal

Ingredients

  • 1 Large eggplant
  • 1 ½ Cups Italian style panko breadcrumbs
  • 1 Cup parmesan cheese finely shredded
  • 2 eggs
  • ½ Teaspoon garlic powder
  • ¼ Teaspoon salt
  • 1 Jar of your favorite pasta sauce (some for the eggplant and some for your pasta side)
  • 2 Teaspoons olive oil

Instructions

  • Wash and slice the eggplant in about 10 slices. In a small bowl beat the egg with the garlic powder and salt. On a plate or paper towel combine 2/3 of the parmesan cheese and the panko breadcrumbs.
  • Dip a slice of eggplant into the egg mixture and then coat both sides with the panko / parmesan mixture. Place the coated eggplant on a baking sheet with olive oil lightly brushed or sprayed onto the service. Repeat.
    Tip 1: I place a bit more of the breadcrumb mixture on top of each piece prior to baking.
    Tip 2: I use parchment paper, which allows for even less oil and easy clean-up.
    eggplant1
  • Why use Panko? Panko breadcrumbs give food a light, crispy texture without the need for oil or frying.
  • Bake the coated eggplant in a 375° oven for about 40-45 minutes or until the outside is golden brown and the inside is soft.
  • Remove the tray from the oven and turn on your oven’s broiler.
  • Next, spoon 1 tablespoon of sauce onto each piece and then evenly sprinkle the remainder of the parmesan cheese on each piece.
    eggplant-baking
  • Place the tray under the broiler for about 2-3 minutes until the cheese is bubbly.
  • Serve!

Nutrition

Calories: 314kcal | Carbohydrates: 28g | Protein: 14g | Fat: 14g | Fiber: 8g