EASY BAKED LOW CALORIE EGGPLANT
PARM
 
1 eggplant
diced canned tomatoes in water
extra virgin olive oil
low fat mozzarella cheese
grated or diced garlic
salt and pepper

For easy cleanup, line baking pan with foil and wipe with olive oil. Add garlic, oil, and salt and pepper to the diced tomatoes. Slice eggplant into 1/4 inch slices, or as thinly as possible.

Place first layer of eggplant into baking dish. Place a layer of diced tomatoes and top with sliced mozzarella cheese. Continue layering eggplant, sauce and mozzarella until you have 2 or 3 layers.

Bake in a 350°F oven for 30-40min or until cooked through. Top with grated Parmesan cheese, if desired.

Submitted by: maria

recipe reviews
Easy Baked Low Calorie Eggplant Parm
   #165033
 Carmina Rines (Tennessee) says:
I tried this recipe two nights ago. It is very flavorful. I followed the recipe exactly, except I used two cans of organic diced tomatoes, and added dried Italian seasoning. It has more flavor when reheated.
   #154475
 Brittney (Louisiana) says:
I added onion, basil, and sauted shrimp. Came out great!
   #140558
 Paula (New Jersey) says:
I just made this recipe last night; not only was it incredibly easy to make but delicious!! Thanks!
   #128502
 Lil Moma (Texas) says:
Tried it with spagehtti sauce because I was out of diced tomatoes. Added a little fresh spinach. Crazy good!!
   #120629
 Kristin (Oregon) says:
This was a great dish! I added fresh mushrooms and onions to the tomato mixture and it added a lot flavor. This is going into my top favorite dinners to make!
   #115083
 Arthur (Georgia) says:
This worked great! I never use the oven. I had some eggplants and the recipe made them delicious! I used some tomato sauce instead of diced tomatoes.
   #107328
 Kathy D (New Jersey) says:
One large eggplant sliced as thin as possible, two cloves garlic, Italian spices, 2 cans organic diced tomatoes,salt fresh pepper. I layered twice in a large white rectangle ceramic dish (lasagna pan) - no cheese but I covered top in foil. 350°F after 30 minutes I turned bottom layer to top and put back into oven an additional 20 minutes :-)
   #66105
 Heather (Texas) says:
Love this! I used a square baking dish, and I got 2 layers out of 1 eggplant. I didn't have the tomatoes so I substituted spaghetti sauce like another reviewer suggested. This also allowed me to skip the olive oil, garlic, and S&P. This is a healthier version and so much easier, too, without the breading step. I will definitely do this again!
   #65138
 Mel (Austria) says:
Was pretty good; I used 4 cloves garlic (diced), fresh mozzarella, and whole canned tomatoes (all I had, I just cut them). It would be helpful to know exactly how much salt, pepper, and oil to use. I just guessed, probably used about 1/2t salt and less pepper and 1T oil. But it still turned out fine!

I used a round glass dish and it made about 3 layers. It was enough for 2 hungry people.
 #42544
 AJ (Connecticut) says:
I just made this tonight because I had an eggplant sitting in the fridge that I wanted to use up. Simple to make, cheap ingredients (eggplant was on sale), but very tasty!

Thank you for this!
 #39932
 Kathy (Illinois) says:
Excellent! Used chunky spaghetti sauce in place of tomatoes. Perfect!
 #32249
 Carl (California) says:
Mmmm good! Embellished mine with pepperoni.

 

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