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Low Fat Mediterranean Eggplant (Aubergine) Casserole

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“Mediterranean dishes ALWAYS appeal to me! ESPECIALLY is they are THIS light and tasty! My inspiration came from the net! Look forward to the first review I get!”

Ingredients Nutrition


  2. In saucepan, HEAT 2 tsp lowfat vegetable or chicken broth.
  3. SAUTE finely diced onion, diced garlic and pepper until soft.
  4. ADD 2 cans of diced tomatoes, increase heat slightly and cook 15 minutes until sauce thickens slightly;.
  5. REMOVE from heat and set aside.
  6. SEPARATE 4 egg whites.
  7. MIX together bread crumbs, parmesean cheese and italian season (ie mixed italian dry spices, oregano).
  8. CUT eggplant into 1/4 inch slices.
  9. DIP eggplant in eggwhite and then COAT with seasoned breadcrumbs and place on prepared cookie sheet.
  10. NOTE: Prepared cookie sheet can be covered in aluminum foil or use a low fat cooking spray so the eggplant doesn't stick.
  11. GRILL until brown - about 5 minutes each side.
  12. PREHEAT oven to 425 degrees.
  13. LAYER eggplant, tomatoe mixture in a 2 quart baking casserole dish; continue layers and sauce until completed.
  14. TOP with nonfat mozzerella cheese and BAKE uncovered for 15 minutes.
  15. NOTE: Top should be lightly brown and cheese bubbly.
  16. ENJOY!
  17. NOTE: I serve with a bed of rocket, feta and a tsp of balsamic vinegar.
  18. NOTE: Garlic amount is personal preference.

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