Low-Fat Eggplant Parmesan Recipe

Name: Low-Fat Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. balsamic vinegar; 1 Tbsp. plus 1 tsp. olive oil; salt; 3/4 tsp. sugar, divided; 1/2 tsp. oregano; 1/2 tsp. freshly ground pepper; 1 large eggplant (1 1/2 lb.), cut into 1/2-inch thick slices; 1 c. chopped onions; 1 1/2 tsp. minced garlic; 4 Tbsp. dry white wine, divided; 1 (14 1/2 or 16 oz.) can stewed tomatoes; 1 c. seeded, chopped tomato; 1/4 c. chopped fresh basil; 4 oz. shredded part-skim Mozzarella cheese, divided; 1 Tbsp. grated Parmesan cheese; basil sprigs (for garnish)

Servings: persons

3 Tbsp. balsamic vinegar
1 Tbsp. plus 1 tsp. olive oil
salt
3/4 tsp. sugar, divided
1/2 tsp. oregano
1/2 tsp. freshly ground pepper
1 large eggplant (1 1/2 lb.), cut into 1/2-inch thick slices
1 c. chopped onions
1 1/2 tsp. minced garlic
4 Tbsp. dry white wine, divided
1 (14 1/2 or 16 oz.) can stewed tomatoes
1 c. seeded, chopped tomato
1/4 c. chopped fresh basil
4 oz. shredded part-skim Mozzarella cheese, divided
1 Tbsp. grated Parmesan cheese
basil sprigs (for garnish)

1
Heat oven to 400u00b0.
2
Combine vinegar, 1 tablespoon oil, 1/2 teaspoon each salt and
3
sugar, the oregano and pepper in bowl. Coat large cookie sheet with vegetable cooking spray.
4
Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
5
Bake 15 minutes per side or until fork-tender. Combine onions, garlic, 1 teaspoon oil and 2 tablespoons wine in large nonstick skillet; cook, stirring, over medium-high heat for 45 to 50 minutes.
6
Preparation time:
7
50 minutes.

188

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 16 ingredients. The key ingredients include: 3 Tbsp. balsamic vinegar, 1 Tbsp. plus 1 tsp. olive oil, salt, 3/4 tsp. sugar, divided, and more.

Yes, Low-Fat Eggplant 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 Parmesan

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