Low Fat Mediterranean Eggplant (Aubergine) Casserol

Name: Low Fat Mediterranean Eggplant (Aubergine) Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion; 5 garlic cloves; 2 teaspoons fat-free vegetable broth; 800 g diced tomatoes with juice; 2 teaspoons italian seasoning; ½ teaspoon pepper; 7 tablespoons fresh basil; 1 ½ cups breadcrumbs; ¼ cup parmesan cheese; 4 egg whites; 1 ¼ cups mozzarella cheese; 2 large eggplants

Servings: persons

1 onion
5 garlic cloves
2 teaspoons fat-free vegetable broth
800 g diced tomatoes with juice
2 teaspoons italian seasoning
½ teaspoon pepper
7 tablespoons fresh basil
1 ½ cups breadcrumbs
¼ cup parmesan cheese
4 egg whites
1 ¼ cups mozzarella cheese
2 large eggplants

1
HEAT GRILLER/BROILER.
2
In saucepan, HEAT 2 tsp lowfat vegetable or chicken broth.
3
SAUTE finely diced onion, diced garlic and pepper until soft.
4
ADD 2 cans of diced tomatoes, increase heat slightly and cook 15 minutes until sauce thickens slightly;.
5
REMOVE from heat and set aside.
6
SEPARATE 4 egg whites.
7
MIX together bread crumbs, parmesean cheese and italian season (ie mixed italian dry spices, oregano).
8
CUT eggplant into 1/4 inch slices.
9
DIP eggplant in eggwhite and then COAT with seasoned breadcrumbs and place on prepared cookie sheet.
10
NOTE: Prepared cookie sheet can be covered in aluminum foil or use a low fat cooking spray so the eggplant doesn't stick.
11
GRILL until brown - about 5 minutes each side.
12
PREHEAT oven to 425 degrees.
13
LAYER eggplant, tomatoe mixture in a 2 quart baking casserole dish; continue layers and sauce until completed.
14
TOP with nonfat mozzerella cheese and BAKE uncovered for 15 minutes.
15
NOTE: Top should be lightly brown and cheese bubbly.
16
ENJOY!
17
NOTE: I serve with a bed of rocket, feta and a tsp of balsamic vinegar.
18
NOTE: Garlic amount is personal preference.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 onion, 5 garlic cloves, 2 teaspoons fat-free vegetable broth, 800 g diced tomatoes with juice, and more.

Yes, Low Fat Mediterranean Eggplant (Aubergine) Casserole 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.

That's it — enjoy your meal!

Low Fat Mediterranean Eggplant (Aubergine) Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions