Low Fat Eggplant (Aubergine) Parmesan

READY IN: 20mins
Recipe by JacquelineS

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.

Top Review by Kumquat the Cats fr

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

Ingredients Nutrition


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

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