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    You are in: Home / Recipes / Low-Fat Eggplant Parmesan (Kosher-Dairy) Recipe
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    Low-Fat Eggplant Parmesan (Kosher-Dairy)

    1/1 Photo of Low-Fat Eggplant Parmesan (Kosher-Dairy)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    1 hrs

    20 mins

    Smadar's Sane Way ©'s Note:

    This is one of my favorite dishes. It's a great dish for entertaining buffet style, or for a dairy family meal.It does require some preparation work.. but it's worth every bite! Everything can be prepared in advance and kept well covered in the refrigerator for up to two days.

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    Units: US | Metric


    1. 1
      Preheat over to 400°F.
    2. 2
      Line a large baking sheet with baking paper (or foil) and spray with olive oil spray.
    3. 3
      Peel eggplants, and cut crosswise into ~1/4"-thick slices.
    4. 4
      Beat egg whites + water in a shallow dish, and dip eggplant into egg whites, then into bread crumbs, pressing crumbs and cover thoroughly eggplant all over.
    5. 5
      Arrange the eggplant on prepared baking sheet and spray olive oil spray over eggplant slices.
    6. 6
      Bake for 30 minutes, turning eggplant over after 20 minutes until golden-brown. (To prepare the entire amount I had to do this twice).
    7. 7
      Heat olive oil in pan, saute the onion until tender, add garlic and basil, and as soon as you smell the garlic add tomatoes with all the juices.
    8. 8
      Lower flame, add milk and continue to saute for 2-4 minutes until tomatoes are tender and pan full of fluids.
    9. 9
      Spoon 1/3 of Tomato Sauce Mixture from pan and spread into sprayed baking dish. 39X25 Cm Baking Dish (or 9-inch square).
    10. 10
      Place half of eggplant over sauce.
    11. 11
      Spoon 1/2 of remaining Tomato sauce over eggplant.
    12. 12
      Sprinkle half of mozzarella on top.
    13. 13
      Repeat with remaining eggplant, tomato sauce and mozzarella.
    14. 14
      Sprinkle Parmesan on top and bake for 20 minutes - until eggplant is piping hot and sauce & cheese is bubbly.
    15. 15
      Serve hot.
    16. 16

    Ratings & Reviews:

    • on June 01, 2012


      Just made this and it was delicious! I only had sourdough bread in the house and made the breadcrumbs from that... not sure if that helped enhance the flavors or not.

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    • on December 06, 2008


      I loved this!! It was certainly a labor of love thou. The differences I did was to sweat the eggplant before breading and left out the salt. I also used fresh sliced mozzarella. I think maybe roasting and peeling the tomatoes could add another dimension of yumminess. I will definitely be sharing this recipe with some of my veggie friends. Thank you so much for posting smadar!! P.S. Not sure if this would ever make 8 servings, its too good. LOL

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    • on February 07, 2008


      love it thanks

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    Nutritional Facts for Low-Fat Eggplant Parmesan (Kosher-Dairy)

    Serving Size: 1 (320 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 259.7
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 1.3 g
    Cholesterol 9.1 mg
    Sodium 549.8 mg
    Total Carbohydrate 35.6 g
    Dietary Fiber 7.5 g
    Sugars 8.5 g
    Protein 20.0 g

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