Low-Fat Eggplant Parmesan Recipe

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Main Dishes

Low-Fat Eggplant Parmesan

Ingredients:
This recipe bakes the eggplant instead of frying, which reduces its fat content to a fraction of the normal fried version. Use low-fat cheeses for further fat reduction!

2 Eggplants
3 Egg whites
3 Tbsp. water
1 Cup dry (plain or Italian-seasoned) bread crumbs
1/2 Cup grated parmesan cheese
1/2 Tsp. salt
1/2 Tsp. black pepper
2-1/2 cups marinara sauce (homemade or from a jar)
1 Tbsp. dried basil
1/4 tsp. crushed red pepper flakes
1 cup grated mozzarella cheese, divided
(To reduce fat further, use part-skim mozzarella)

Instructions:

Pre-heat oven to 375º. Lightly oil two large baking sheets and a 9"x13" baking dish. Slice the unpeeled eggplants crosswise into 1/2-inch thick slices. In a bowl, whisk egg whites and water until foamy Set aside. Combine bread crumbs, half the parmesan cheese, salt and pepper in a shallow dish,. Dip each eggplant slice in the egg white/water mixture, then dredge in bread crumb mixture. Arrange slices in single layers on the greased baking sheets and bake for 20 minutes, or until tender when pierced with a fork.

While the eggplant bakes, combine the marinara sauce, basil and red pepper flakes in a bowl and mix. Spread 1/2 cup of sauce mixture in the bottom of the baking dish. When eggplant are done baking, transfer slices to the baking dish, overlapping slices slightly. Spoon 1 cup of remaining sauce of the eggplant, then top with 1/2 cup of mozzarella. Make a second layer of eggplant slices on top of the first, then top with the remaining sauce and sprinkle with remaining mozzarella and parmesan cheeses. Return to oven and bake until the sauce is bubbling and the eggplants are browned on top. Serve with a green salad with low- or no-fat Italian dressing.

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