Low fat/light Eggplant Parmesan recipe

[Guinness]

Hi all!

Does anyone have a low fat/light recipe for Eggplant Parm? I have been craving a really good one like Maggiano's lately and don't want to make a disappointing one.

Thanks!

[KValley]

Guinness

Here's a link to thread about a delicious and light Eggplant Parmesan recipe. I'm certain you won't be disappointed!Moosewood Eggplant Parmesan (http://community.cookinglight.com/showthread.php?s=&threadid=40373&highlight=eggplant+parmesan)
Cheers, Julie

[RebeccaT]

I love this one from Everyday Food. I increase the herbs by 1/2, and the cheese just a little. Great flavor, no grease because the eggplant is baked instead of fried.

Eggplant Parmesan

Serves 8
Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.

Olive oil, for baking sheets [I used cooking spray]
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought or homemade chunky tomato sauce
1 1/2 cup shredded mozzarella

1. Preheat oven to 375°. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°.

3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Per serving: 279 calories; 10.8 grams fat; 14.9 grams protein; 30.7 grams carbohydrates; 5.1 grams fiber.

[PAMMELA]

I'm actually partial to CL's Eggplant Parmesan from a few years ago.

Editing to add it's this one from 1995 not the 2001 version.

Eggplant Parmesan
From Cooking Light


1/2 cup dry white wine
1 tablespoon dried basil
1 tablespoon dried oregano
4 (8-ounce) cans no-salt-added tomato sauce
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh oregano sprigs (optional)

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.

Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.

Yield: 8 servings

NUTRITION PER SERVING
CALORIES 298(26% from fat); FAT 8.5g(sat 5g,mono 2.2g,poly 0.4g); PROTEIN 19.2g; CHOLESTEROL 27mg; CALCIUM 422mg; SODIUM 818mg; FIBER 2.6g; IRON 2.8mg; CARBOHYDRATE 38.8g

Cooking Light, OCTOBER 1995

[Meg O'C]

Can't comment on the others, but I second Julie's recommendation for the Eggplant Parm from Moosewood. It always seems to take a long time for me to make but it is delicious and I try to do a big batch and freeze a couple of trays for future use.

Meg