Monday, 7 May 2012

Baked Eggplant With Parmesan

This may be my favorite way of eating eggplant. Its crispy outer layer and warm, soft center make me feel like I am indulging in something deep fried and calorie dense, when in fact, it is quite the opposite. It is a straightforward recipe that requires minimal attention and provides maximum flavor.

You can dip these in heated tomato sauce if you want them to resemble the traditional fried Eggplant Parmesan, but I enjoy them as is!

Baked Eggplant With Parmesan

(1 HUMONGOUS serving for only 124 calories)


  • 1 medium eggplant
  • 1 egg white (mixed with 2 tablespoons cold water)
  • 1/4 cup parmesan cheese
  • 1/4 cup "Parmesan & Herbs" zero calorie seasoning such as Club House or McCormic brand
  • non-stick spray
  • Pre-heat oven to 450 degrees Fahrenheit and grease a cookie sheet with non-stick spray (or line with parchment paper)
  • Mix together the cheeses and put on a plate; place the egg whites and water in a bowl next to them
  • Cut the eggplant into 1/4 inch thick circles; dip into egg whites then cheese; place onto cookie sheet
  • Bake for 10-15 minutes (or until golden brown on the bottom), then flip over to brown the other side (about another 10 minutes)

(For the entire recipe)
  • 124 Calories
  • 7g Carbohydrates
    • 2g Sugar
    • 3g Fiber
  • 5g Fat
  • 7g Protein

No comments:

Post a Comment