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Eggplant Parmigiana
Ingredients
-
1
medium eggplant (1 pound)
-
2
cups bias-sliced zucchini (1/4 inch thick)
-
1/4
teaspoon salt
-
1
cup low-fat ricotta cheese or cottage cheese, drained
-
1
15 ounce container refrigerated light tomato pasta sauce with basil or 2 cups purchased light spaghetti sauce
-
1
small tomato, thinly sliced
-
1/2
cup shredded reduced-fat mozzarella cheese (2 ounces)
-
2
tablespoons grated Parmesan cheese
Directions
1. If desired, peel the eggplant. Cut into 1/2-inch slices; halve each slice. In a kettle cook the eggplant, zucchini, and salt in a small amount of boiling water for 4 minutes. Drain; pat dry with paper towels.
2. Divide the eggplant and zucchini among 4 individual au gratin dishes or casseroles. Top with ricotta cheese and tomato pasta sauce or spaghetti sauce. Top with the sliced tomato. Sprinkle with the mozzarella and Parmesan cheeses. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until heated through. Makes 4 servings.
Nutrition Facts
(Eggplant Parmigiana)
- Servings Per Recipe 4,
- Calories 212,
- Protein (gm) 15,
- Carbohydrate (gm) 27,
- Fat, total (gm) 6,
- Cholesterol (mg) 21,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 6,
- Sodium (mg) 560,
- Vegetables () 2,
- Starch () 1,
- Medium-Fat Meat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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