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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • 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

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    • 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.

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    • 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!!

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    • on February 19, 2007

      This was so good! I altered the recipe for my vegan diet-replaced the chicken bouillon with vegetable and used vegan parmesan cheese and mozzarella cheese. It was soooo good. Even my boyfriend who hates eggplant AND vegetarian food loved it.

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    • on February 05, 2007

      Yummy and healthy! I'm giving this 5 stars even though I used my own leftover tomato sauce. Next time I'll make the recipe just as stated. Precooking the eggplant this way is a great idea, and the dish was very quick to make. Thanks for sharing the recipe!

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    • on January 17, 2007

      This is excellent! My fiance added mushrooms to the sauce. My only recommendation is to add more tomato sauce.

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    • on September 25, 2006

      This made a nice, low fat dinner for me! I used vegetable boullion cube and added a little more mozzarella cheese. Thank you!

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    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
    30%
    Total Fat 5.2 g
    8%
    Saturated Fat 2.8 g
    14%
    Cholesterol 15.5 mg
    5%
    Sodium 1469.3 mg
    61%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 9.6 g
    38%
    Sugars 10.5 g
    42%
    Protein 9.2 g
    18%

    The following items or measurements are not included:

    italian seasoning

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