SKINNY EGGPLANT PARMESAN

Skinny Eggplant Parmesan image

You save a lot of calories when you bake the eggplant patties instead of frying in boil. I like to add some strips of sweet red pepper while sauteing the mushrooms for a pop of color.-Mary Bannister, Albion, New York

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 4 servings.

Number Of Ingredients 14

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Ingredients

1/2 cup fat-free milk
1 cup dry bread crumbs
2 teaspoons Italian seasoning, divided
1 large eggplant, peeled and cut into 1/2-inch slices
1/2 pound sliced fresh mushrooms
1 cup chopped sweet onion
2 teaspoons olive oil
2 garlic cloves, minced
8 fresh basil leaves, thinly sliced
1 jar (24 ounces) marinara sauce
1/4 cup dry red wine or vegetable broth
3/4 cup shredded part-skim mozzarella cheese
3/4 cup part-skim ricotta cheese
1/4 cup shredded Parmesan cheese

Steps:

Place milk in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 teaspoon Italian seasoning. Dip eggplant in milk, then bread crumb mixture. Place on a baking sheet coated with cooking spray. Bake at 350° until tender, 30-40 minutes., Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in basil and remaining Italian seasoning., Spread 1/2 cup marinara sauce into a 2-qt. baking dish coated with cooking spray. In a small bowl, combine wine and remaining marinara sauce. Layer with half of the eggplant, mushroom mixture, mozzarella cheese, ricotta cheese and 3/4 cup sauce mixture. Repeat layers. Top with remaining sauce; sprinkle with Parmesan cheese., Bake, uncovered, at 350° until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 342 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 560mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 10g fiber), Protein 20g protein. Diabetic Exchanges