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My Light Eggplant Parmigiana Recipe

Looking for an easy My light eggplant parmigiana recipe? Learn how to make My light eggplant parmigiana using healthy ingredients.


Submitted by maryter

Makes 3 servings



A lighter version of Parmigiana; eggplants are not fried in this recipe

Recipe Ingredients for My light eggplant parmigiana

1 eggplant
100 g mozzarella
3 tbsp parmesan
1/2 cup tomatoes
1 tbsp olive oil
5 leaves fresh basil

Recipe Directions for My light eggplant parmigiana

  1. Cut the eggplants into thin slices.

  2. Grill the slices until cooked.

  3. Grease a pan with the olive oil.

  4. Make a layer of eggplant slices.

  5. Cover with mozzarella.

  6. Pour tomato sauce, and spread with basil and parmesan cheese

  7. Make other layers like this.

  8. Bake in oven until the cheese melts.

Categories

Vegetables, Main Dish, Italian, Bake

Nutrition Facts
Serving Size 214.8g
Amount Per Serving
Calories
202
Calories from Fat
116
% Daily Value*
Total Fat
12.9g
20%
Saturated Fat
5.8g
29%
Trans Fat
0.0g
Cholesterol
22mg
7%
Sodium
258mg
11%
Potassium
426mg
12%
Total Carbohydrates
10.9g
4%
Dietary Fiber
5.4g
22%
Sugars
4.3g
Protein
12.3g
Vitamin A 6% Vitamin C 9%
Calcium 32% Iron 4%
* 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 calcium
  • High in dietary fiber
  • High in phosphorus
  •   Bad points
  • High in saturated fat
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