Eggplant Parmesan
A hearty dish that’s light on your waistline
Serving Size
1 dish
Servings
4
Prep Time
15-25 min
Cook Time
20-25 min
Ingredients
1 medium
1/2 cup
1 tablespoon
1 tablespoon
3 egg whites
1 tablespoon
2 8-ounce cans
4 tablespoons
Directions
- Preheat oven to 400°F
- 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.
- 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.
- 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
| Sodium | 170.9 mg |
| Saturated fat | 1.6 g |
| Protein | 10.8 g |
| Polyunsaturated fat | 0.7 g |
| Monounsaturated fat | 3 g |
| Fiber | 7.7 g |
| Fat | 5.9 g |
| Cholesterol | 4 mg |
| Carbs | 31.9 g |
| Calories | 203 |
Jackie Gentilesco