Best Eggplant Parmesan Low Cal Recipes

LOW CARB EGGPLANT PARMESAN

Low Carb Eggplant Parmesan image

This delicious low carb eggplant parm has all the classic flavors without the carbs! Easy to make, filling, and the perfect low carb vegetarian comfort food.

Provided by Kristen McCaffrey

Categories Dinner

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 tbsp. olive oil
2 medium eggplant, cut into rounds
2 tsp. Italian seasoning
16 oz. marinara sauce (look for low sugar)
1 cup reduced fat mozzarella cheese
1/4 cup Parmesan cheese
1/4 cup almond flour
1/4 cup fresh basil

Steps:

Preheat the oven to 400 degrees. Slice the eggplant into long pieces. If you have time, sprinkle the eggplant with salt and let it rest for 15 minutes. After the 15 minutes, press a paper towel against the eggplant to remove any excess moisture.
Cover 2 baking sheets with foil and spray with cooking spray. Place the eggplant in a single layer on the baking sheets. Brush with olive oil. Sprinkle with salt, pepper, and Italian seasoning.
Bake for 20-25 minutes until softened.
Meanwhile, coat an 8 X 8 glass baking dish with cooking spray. Add about 1/3 of the sauce to the bottom. Add a layer of the baked eggplant. Sprinkle with 1/2 the mozzarella cheese. Add more sauce, another layer of eggplant, more sauce, and then sprinkle the remaining mozzarella cheese on top. Mix together the almond flour and Parmesan cheese and sprinkle over top.
Cover with foil and bake for 20 minutes. Remove foil and let cheese brown and crisp if desired, you can also broil it for a couple minutes. Let rest for 15-20 minutes if possible. Serve with fresh basil.

Nutrition Facts : ServingSize 1.5 cups, Calories 277 cal, Carbohydrate 25 g, Fat 15 g, Protein 13 g, Fiber 11 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 740 mg, Sugar 13 g

LIGHTER EGGPLANT PARMESAN

Lighter Eggplant Parmesan image

This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.

Provided by Gina

Categories Dinner

Time 1h30m

Number Of Ingredients 9

Ingredients

2 pounds eggplant (1 large or 2 medium)
olive oil spray
1 teaspoon kosher salt
12 ounces part-skim ricotta (Polly-o is the only brand I use)
1/4 cup + 2 tbsp Pecorino Romano
1/4 cup fresh parsley (chopped)
1 large egg
2-1/2 cups part-skim mozzarella (I used Sargento)
4 cups homemade tomato sauce or jarred marinara

Steps:

Start by making the sauce if you don't have any already made.
Preheat oven to 450°F. Spray 2 sheet pans with oil.
While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's ok if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.
Heat the oven to 400F.
Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
Remove foil and bake an additional 10 minutes.
Take it out of the oven and let it sit about 10 minutes before cutting.

Nutrition Facts : ServingSize 1 /8th, Calories 255.5 kcal, Carbohydrate 18.5 g, Protein 20 g, Fat 12.5 g, SaturatedFat 6.5 g, Cholesterol 59.5 mg, Sodium 809 mg, Fiber 5 g, Sugar 9.5 g

LOW FAT EGGPLANT (AUBERGINE) PARMESAN

Low Fat Eggplant (Aubergine) Parmesan image

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.

Provided by JacquelineS

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 lb eggplant, sliced & peeled
1/2 teaspoon salt
1/2 teaspoon garlic powder
8 ounces tomato sauce
2 garlic cloves, minced
1/2 teaspoon italian seasoning
1/2 teaspoon oregano
1/2 teaspoon chicken bouillon granule
1/4 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, grated
olive oil flavored cooking spray

Steps:

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.