Skinny Eggplant Parmesan

Skinny Eggplant Parmesan

2

AuthorSheenaCategory, DifficultyIntermediate

Skinny version of my Eggplant Parmesan

Skinny Eggplant Parmesan

Yields1 Serving
Prep Time15 minsCook Time40 minsTotal Time55 mins

Ingredients:

 1 Medium eggplant, sliced into 8 thin slices
 1 Egg, beaten
 1 cup Panko bread crumbs
 1 tbsp Italian seasoning
 1 tbsp Montreal Steak seasoning
 2.50 cups Pasta Sauce
 2 oz shredded part-skim Mozzarella (shred it yourself to get a good melty cheese)
 1 tbsp Parsley, chopped
 Olive Oil Cooking Spray

Directions:

1

Preheat Oven to 400 degrees

2

Prepare a cooling/baking rack over a baking tray; to bake the eggplant

3

Set up a breading station: 1 dish with egg and 1 dish with panko, Italian & grill seasoning

4

Dip one slice of eggplant at a time into the egg and then into the panko with seasoning, covering both sides

5

Place onto the cooling/baking rack; repeat with all 8 slices

6

Spray the top of the eggplant with a little of the EVOO spray

7

Bake the eggplant for 5 minutes on each side then remove from oven.

8

Lower the oven temp to 375 and prepare a 9×13 pan with EVOO spray.

9

Add 1 cup of glen muir sauce on bottom of the pan,

10

Place 4 baked eggplants on top of the sauce, then add 1/2 cup of sauce on top of the eggplant.

11

Stack the next 4 eggplants on top of the bottom layer of eggplants.

12

Now, add 1 cup of sauce on top, sprinkle cheese on top. (Now you can store in fridge for later in the week or you can bake)

13

Bake for 40 minutes. ** add an additional 15 minutes to the baking time if you stored in fridge.

14

Garnish with 1 Tbsp of parsley & Serve.

Nutrition:

Nutrition Facts

Serving Size 1 egglplant stack


Amount Per Serving
Calories 202.5
% Daily Value *
Total Fat 4.6g8%
Total Carbohydrate 33.1g12%
Dietary Fiber 6.5g26%
Protein 10.4g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 Medium eggplant, sliced into 8 thin slices
 1 Egg, beaten
 1 cup Panko bread crumbs
 1 tbsp Italian seasoning
 1 tbsp Montreal Steak seasoning
 2.50 cups Pasta Sauce
 2 oz shredded part-skim Mozzarella (shred it yourself to get a good melty cheese)
 1 tbsp Parsley, chopped
 Olive Oil Cooking Spray

Directions

1

Preheat Oven to 400 degrees

2

Prepare a cooling/baking rack over a baking tray; to bake the eggplant

3

Set up a breading station: 1 dish with egg and 1 dish with panko, Italian & grill seasoning

4

Dip one slice of eggplant at a time into the egg and then into the panko with seasoning, covering both sides

5

Place onto the cooling/baking rack; repeat with all 8 slices

6

Spray the top of the eggplant with a little of the EVOO spray

7

Bake the eggplant for 5 minutes on each side then remove from oven.

8

Lower the oven temp to 375 and prepare a 9×13 pan with EVOO spray.

9

Add 1 cup of glen muir sauce on bottom of the pan,

10

Place 4 baked eggplants on top of the sauce, then add 1/2 cup of sauce on top of the eggplant.

11

Stack the next 4 eggplants on top of the bottom layer of eggplants.

12

Now, add 1 cup of sauce on top, sprinkle cheese on top. (Now you can store in fridge for later in the week or you can bake)

13

Bake for 40 minutes. ** add an additional 15 minutes to the baking time if you stored in fridge.

14

Garnish with 1 Tbsp of parsley & Serve.

Skinny Eggplant Parmesan

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