Low Fat Eggplant (Aubergine) Parmesan
"A tasty version of a high-fat favorite! Enjoy with whole wheat pasta for a healthy meal.
Substitute vegetable bouillon grandules for a vegetarian dish."
photo by mommyluvs2cook
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 453.59 g eggplant, sliced & peeled
- 2.46 ml salt
- 2.46 ml garlic powder
- 226.79 g tomato sauce
- 2 garlic cloves, minced
- 2.46 ml italian seasoning
- 2.46 ml oregano
- 2.46 ml chicken bouillon granule
- 59.14 ml mozzarella cheese, shredded
- 29.58 ml parmesan cheese, grated
- olive oil flavored cooking spray
directions
- Preheat oven to 400 degrees.
- Peel and slice eggplant into 1/2 slices.
- Spray both sides with cooking spray and place on a sprayed baking sheet.
- sprinkle with half of the salt and garlic powder.
- Bake 20 minutes, turning the eggplant halfway through cooking time.
- In a sauce pan, saute minced garlic in cooking spray until lightly browned.
- Add tomato sauce, italian seasoning, oregano, and bouillon granules.
- Reduce heat under pan to very low and cover.
- Remove eggplant from baking sheet.
- In a small baking dish, spread a thin layer of sauce. Add one layer of eggplant, another of sauce and so on until all eggplant is used.
- Finish with a layer of sauce. Top with cheeses and bake until cheese is melted.
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Reviews
-
The sauce on this was phenomenal. I think it was the bouillon (I used vegetable) that did it. My BF wanted to eat the leftovers for lunch, which is simply unprecedented! I dipped the eggplant in egg whites and coated with some panko bread crumbs. I figure this didn't affect the fat and calories too much. I also upped the tomato sauce by about 50% as per other reviewer's recommendation and added 1/2 cup low fat mozzarella. Served it with spaghetti. My only other suggestion is to cook the eggplant a little longer if you prefer. I'm going to make this again soon, to see if it will be as good as it was the first time! Thanks for a terrific recipe:D -
Yummy! I added 8 oz of sliced fresh mushrooms, and took the chance that it would make it a little watery. Of course it did, so I baked it a little longer to thicken it up some. Next time I'll saute the mushrooms prior to adding between the layers to avoid that. I used part skim mozzarella instead, but it didn't seem to make a difference. This did not taste dietary at all. I doubled it to serve more people, and I'm going to have the leftovers for lunch. Thanks so much!! -
I loved this! I definitely could have used longer than 20 mins. in the oven for the eggplant. Once the whole dish was fine the eggplant was hard to cut and not completely soft. I was hungry though so I ate as is. Everything was delicious though!! -
Wow! The sauce is indeed phenomenal. The best eggplant in DH opinion. As always, I sprinkled the eggplant with salt for a half an hour before putting it into the oven but I'm not sure if it's necessary for this recipe. I doubled the sauce and added a layer of cooked veal tongues on top of the eggplant. DH, who is not a big fan of tongues, couldn't have enough. From now on it will be our way of making eggplant. Thanks, Jacqueline. -
This was so good! I altered the recipe for my vegan diet-replaced the chicken bouillon with vegetable and used vegan parmesan cheese and mozzarella cheese. It was soooo good. Even my boyfriend who hates eggplant AND vegetarian food loved it.
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Tweaks
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This was so good! I altered the recipe for my vegan diet-replaced the chicken bouillon with vegetable and used vegan parmesan cheese and mozzarella cheese. It was soooo good. Even my boyfriend who hates eggplant AND vegetarian food loved it.
RECIPE SUBMITTED BY
JacquelineS
commerce, 83
I'm a high school art teacher and I love cooking for my husband and family. We are all very adventurous eaters and are always willing to try new things.
