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    You are in: Home / Recipes / Low Fat Eggplant (Aubergine) Parmesan Recipe
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    Low Fat Eggplant (Aubergine) Parmesan

    1/1 Photo of Low Fat Eggplant (Aubergine) Parmesan

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    JacquelineS's Note:

    A tasty version of a high-fat favorite! Enjoy with whole wheat pasta for a healthy meal. Substitute vegetable bouillon grandules for a vegetarian dish.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Peel and slice eggplant into 1/2 slices.
    3. 3
      Spray both sides with cooking spray and place on a sprayed baking sheet.
    4. 4
      sprinkle with half of the salt and garlic powder.
    5. 5
      Bake 20 minutes, turning the eggplant halfway through cooking time.
    6. 6
      In a sauce pan, saute minced garlic in cooking spray until lightly browned.
    7. 7
      Add tomato sauce, italian seasoning, oregano, and bouillon granules.
    8. 8
      Reduce heat under pan to very low and cover.
    9. 9
      Remove eggplant from baking sheet.
    10. 10
      In a small baking dish, spread a thin layer of sauce. Add one layer of eggplant, another of sauce and so on until all eggplant is used.
    11. 11
      Finish with a layer of sauce. Top with cheeses and bake until cheese is melted.

    Ratings & Reviews:

    • on April 25, 2007


      The sauce on this was phenomenal. I think it was the bouillon (I used vegetable) that did it. My BF wanted to eat the leftovers for lunch, which is simply unprecedented! I dipped the eggplant in egg whites and coated with some panko bread crumbs. I figure this didn't affect the fat and calories too much. I also upped the tomato sauce by about 50% as per other reviewer's recommendation and added 1/2 cup low fat mozzarella. Served it with spaghetti. My only other suggestion is to cook the eggplant a little longer if you prefer. I'm going to make this again soon, to see if it will be as good as it was the first time! Thanks for a terrific recipe:D

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2012


      Wow! The sauce is indeed phenomenal. The best eggplant in DH opinion. As always, I sprinkled the eggplant with salt for a half an hour before putting it into the oven but I'm not sure if it's necessary for this recipe. I doubled the sauce and added a layer of cooked veal tongues on top of the eggplant. DH, who is not a big fan of tongues, couldn't have enough. From now on it will be our way of making eggplant. Thanks, Jacqueline.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 24, 2008


      Yummy! I added 8 oz of sliced fresh mushrooms, and took the chance that it would make it a little watery. Of course it did, so I baked it a little longer to thicken it up some. Next time I'll saute the mushrooms prior to adding between the layers to avoid that. I used part skim mozzarella instead, but it didn't seem to make a difference. This did not taste dietary at all. I doubled it to serve more people, and I'm going to have the leftovers for lunch. Thanks so much!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Low Fat Eggplant (Aubergine) Parmesan

    Serving Size: 1 (366 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 154.0
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 2.8 g
    Cholesterol 15.5 mg
    Sodium 1469.3 mg
    Total Carbohydrate 21.3 g
    Dietary Fiber 9.6 g
    Sugars 10.5 g
    Protein 9.2 g

    The following items or measurements are not included:

    italian seasoning

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