Eggplant Parmagiana Recipe

Looking for an easy Eggplant Parmagiana recipe? Learn how to make Eggplant Parmagiana using healthy ingredients.


Submitted by domsdad

Makes 4 servings



I've left out the cheeses to save on the fat. You of course can add parmesan and mozzarella.

Recipe Ingredients for Eggplant Parmagiana

3/4 pounds eggplant
1 egg, beaten
1/4 cup all-purpose flour
2 tbsp canola oil
1 cup marinara sauce

Recipe Directions for Eggplant Parmagiana

  1. Peel and crosscut eggplant into 1/2 inch disks. Dip eggplant into egg then coat with flour.

  2. Cook eggplant in hot oil 4-6 minutes, turning once, to brown. Drain.

  3. Place slices in a single layer in a baking dish. If desired, sprinkle with grated parmesan.

  4. Top with marinara and, if desired, shredded mozzarella.

  5. Bake at 400 degrees 10-12 minutes.

Categories

Vegetables, Main Dish, Italian, Bake, Vegetarian

Nutrition Facts
Serving Size 173.4g
Amount Per Serving
Calories
181
Calories from Fat
90
% Daily Value*
Total Fat
10.0g
15%
Saturated Fat
1.3g
6%
Trans Fat
0.0g
Cholesterol
48mg
16%
Sodium
274mg
11%
Potassium
416mg
12%
Total Carbohydrates
19.5g
6%
Dietary Fiber
4.7g
19%
Sugars
7.6g
Protein
4.2g
Vitamin A 7% Vitamin C 5%
Calcium 3% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in dietary fiber
  •   Bad points
  • High in sugar
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