Reduced-Fat Eggplant (Aubergine) Parmesan Recipe

Name: Reduced-Fat Eggplant (Aubergine) Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 4 -6 ounces tomato sauce; 1 teaspoon dried basil; 1 teaspoon minced garlic; 1 teaspoon dried oregano; salt, to taste; fresh ground black pepper, to taste; chopped fresh herb (basil, oregano, parsley, etc.) (optional); 1/2 cup fat free mozzarella cheese; 1 cup reduced-fat mozzarella cheese; olive oil flavored cooking spray; 2 tablespoons low-fat parmesan cheese

Servings: persons

1 large eggplant
4 -6 ounces tomato sauce
1 teaspoon dried basil
1 teaspoon minced garlic
1 teaspoon dried oregano
salt, to taste
fresh ground black pepper, to taste
chopped fresh herb (basil, oregano, parsley, etc.) (optional)
1/2 cup fat free mozzarella cheese
1 cup reduced-fat mozzarella cheese
olive oil flavored cooking spray
2 tablespoons low-fat parmesan cheese

1
Preheat oven to 400 degrees F.
2
Spray baking sheet with cooking spray.
3
Cut eggplant into 1/2 inch thick slices; season with salt and pepper.
4
Place eggplant on baking sheet; spray tops lightly with olive-oil spray.
5
Bake at 400 degrees F. for 20 minutes, or until tender.
6
In the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through.
7
Spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire.
8
Sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella.
9
Bake 5-7 minutes more at 400 degrees F. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown).
10
Sprinkle with parmesan cheese and serve.

181

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 12 ingredients. The key ingredients include: 1 large eggplant, 4 -6 ounces tomato sauce, 1 teaspoon dried basil, 1 teaspoon minced garlic, and more.

Yes, Reduced-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.

Reduced-Fat Eggplant (Aubergine) Parmesan

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