Eggplant Parmigiana II
Average Rating
4.0 Average FatSecret member ranking
A lower fat version of this tasty dish.
Servings Prep Time Cook Time
8 0 mins 0 mins
Ingredients
Directions
1. Whisk together 1 egg, water and salt.
2. Thinly slice eggplant and dip in egg then bread crumbs.
3. Place eggplant slices on cookie sheet spray with olive oil cooking spray (like Pam) and bake at 350 °F (175 °C) for 30 minutes.
4. While eggplant is baking, mix ricotta, shredded mozzarella, parmesan, remaining seasonings and 1 egg together.
5. Place 1/2 cup sauce in deep baking pan, then layer of cheese.
6. Top with eggplant and sauce alternating ending with sauce.
7. Cover tightly with aluminum bake on 350 °F for 1 hour and 30 minutes or until bubbly.
Nutrition summary
There are 293 calories in 1 serving of Eggplant Parmigiana II.
Calorie split: 33% fat, 42% carbs, 24% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
292
 
% Daily Values*
Total Fat
11.12g
14%
Saturated Fat
5.902g
30%
Trans Fat
-
Polyunsaturated Fat
1.133g
Monounsaturated Fat
3.171g
Cholesterol
81mg
27%
Sodium
1076mg
47%
Total Carbohydrate
31.52g
11%
Dietary Fiber
6.8g
24%
Sugars
7.51g
Protein
18.31g
Vitamin D
-
Calcium
364mg
28%
Iron
2.68mg
15%
Potassium
679mg
14%
Vitamin A
117mcg
13%
Vitamin C
8.2mg
9%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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