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    You are in: Home / Recipes / Sinful Eggplant (Aubergine) (Sinful for Low Calorie, Considering Recipe
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    Sinful Eggplant (Aubergine) (Sinful for Low Calorie, Considering

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Bergy's Note:

    If you like eggplant hold on to your bippy! This is good! It is not as high in calories as you may suspect.

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    Units: US | Metric


    1. 1
      Combine parmesan, basil& bread crumbs, mix.
    2. 2
      Drain the eggplant slices on paper towels (slightly salt the eggplant).
    3. 3
      Dip the eggplant slices into the the egg white/salt mixture.
    4. 4
      Dip into the crumbs and cover well, redip if necessary.
    5. 5
      Spray baking sheet with olive oil and place the crumbed eggplant sliced on the tray.
    6. 6
      Heat oven to 400 degrees F.
    7. 7
      Spray the top s of the eggplant slices.
    8. 8
      Bake for 15 minutes, turn over& spray each slice again with olive oil.
    9. 9
      Return to the oven and bake another 15 minutes.
    10. 10
      Now spoon 1 cup pasta sauce into a 9x13" baking dish.
    11. 11
      top with half the egg plant slices.
    12. 12
      Spoon another cup of sauce over the eggplant and a half cup mozzarello.
    13. 13
      Repeat with eggplant, sauce and remaining mozzarello.
    14. 14
      Sprikle with Parsley.
    15. 15
      Return to oven and finish baking for about 20 minutes until the cheese is completely melted& bubbling.

    Ratings & Reviews:

    • on July 07, 2002


      This was delicious! The parmesan cheese mixed with the breadcrumbs was good and everyone liked it. I halved the recipe and added just slightly more mozzarella cheese. I used leftover spaghetti sauce and served it with the leftover spaghetti and green beans. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2003


      This recipe was good. My meat and potatoes man suggested we add chicken next time! But he was interested in eating it again and that is a good enough test for me. I think I will use the coating for other vegetables, we ate some of the eggplant before we got it into the dish. My only problem was deciding how thick the eggplant needed to be. We cut them around 1/4 inch thick and that seemed to cook fine. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2008


      Loved it! This will be my standard Eggplant Parm recipe going forward! I salted the eggplant slices in a colander and let drain for an hour before rinsing the salt off. I just recently started doing this w/ eggplant recipes and find it makes them a lot less mushy. I used 2 whole eggs instead of egg whites b/c as another reviewer asked - why waste 4 egg yolks? I did not add salt. I used Panko break crumbs, which are another new discovery for me -- I MUCH prefer them to regular dried bread crumbs b/c they are lighter and result in a crispier coating. I used regular PAM b/c I didn't have olive oil spray.... the eggplant slices ended up very nicely browned on a dark cookie tray. 15 minutes per side was perfect. I used jarred marinara sauce and 2 cups of shredded mozzarella. Served w/ a big green salad. My boys wished there was pasta on the side but since the eggplant was breaded, I decided that this dinner didnt 'need more carbs.

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

    Read All Reviews (22)


    Nutritional Facts for Sinful Eggplant (Aubergine) (Sinful for Low Calorie, Considering

    Serving Size: 1 (273 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 249.2
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 4.0 g
    Cholesterol 21.8 mg
    Sodium 964.4 mg
    Total Carbohydrate 27.9 g
    Dietary Fiber 4.9 g
    Sugars 12.3 g
    Protein 15.1 g

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