Reduced-Fat Eggplant Parmesan

From Cook's Country | April/May 2013

Why this recipe works:

To slash fat from this cheesy favorite, using part-skim shredded cheese was a no-brainer; the challenge was re-creating the crispy exterior of breaded and fried eggplant. We had some success “oven-frying” the eggplant with a light coating of egg white, crunchy panko bread crumbs, and Parmesan… read more

To slash fat from this cheesy favorite, using part-skim shredded cheese was a no-brainer; the challenge was re-creating the crispy exterior of breaded and fried eggplant. We had some success “oven-frying” the eggplant with a light coating of egg white, crunchy panko bread crumbs, and Parmesan cheese, but as soon as we layered it with sauce, the crust turned soggy. In the end, we found that breading only the top layer of eggplant gave us plenty of crispy crust and left us some calorie wiggle room for even more gooey cheese.

Traditional Eggplant Parmesan has 680 calories, 47 grams of fat, and 10 grams of saturated fat per main-course serving. Our Reduced-Fat Eggplant Parmesan has 360 calories, 16 grams of fat, and 7 grams of saturated fat per main-course serving.

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Serves 6

Measure the eggplant slices when slicing. Breading just half of the eggplant slices, and on just one side, saves on calories. We recommend two brands of crushed tomatoes: Muir Glen Organic Crushed Tomatoes with Basil and Tuttorosso Crushed ­Tomatoes in Thick Puree with Basil.

Ingredients

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