Low Fat Eggplant (Aubergine) Parmesan Recipe

Name: Low Fat Eggplant (Aubergine) Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant, sliced & peeled; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 8 ounces tomato sauce; 2 garlic cloves, minced; 1/2 teaspoon italian seasoning; 1/2 teaspoon oregano; 1/2 teaspoon chicken bouillon granule; 1/4 cup mozzarella cheese, shredded; 2 tablespoons parmesan cheese, grated; olive oil flavored cooking spray

Servings: persons

1 lb eggplant, sliced & peeled
1/2 teaspoon salt
1/2 teaspoon garlic powder
8 ounces tomato sauce
2 garlic cloves, minced
1/2 teaspoon italian seasoning
1/2 teaspoon oregano
1/2 teaspoon chicken bouillon granule
1/4 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, grated
olive oil flavored cooking spray

1
Preheat oven to 400 degrees.
2
Peel and slice eggplant into 1/2 slices.
3
Spray both sides with cooking spray and place on a sprayed baking sheet.
4
sprinkle with half of the salt and garlic powder.
5
Bake 20 minutes, turning the eggplant halfway through cooking time.
6
In a sauce pan, saute minced garlic in cooking spray until lightly browned.
7
Add tomato sauce, italian seasoning, oregano, and bouillon granules.
8
Reduce heat under pan to very low and cover.
9
Remove eggplant from baking sheet.
10
In a small baking dish, spread a thin layer of sauce. Add one layer of eggplant, another of sauce and so on until all eggplant is used.
11
Finish with a layer of sauce. Top with cheeses and bake until cheese is melted.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb eggplant, sliced & peeled, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 8 ounces tomato sauce, and more.

Yes, Low Fat Eggplant (Aubergine) Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Fat Eggplant (Aubergine) Parmesan

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