Eggplant parmigiana

Eggplant parmigiana

Eggplant parmigiana

Eggplant parmigiana photo 1
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Eggplant parmigiana photo 3
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Eggplant parmigiana photo 5


  • egg, slightly beaten - 1 item
  • low-fat cottage cheese - 1 c
  • grated Parmesan cheese - 2 Tbsp
  • low calorie mayonnaise - 1 Tbsp
  • Italian seasoned bread crumbs - 1/2 c
  • , cut into 1/4-inch slices - 1 medium
  • garlic salt to taste - 1 item
  • tomato sauce - 1 can
  • diced part-skim Mozzarella cheese - 1 c
  • small zucchini, cut in 1/8-inch slices - 1 item

How to make eggplant parmigiana:

Put eggplant in one layer on a cookie sheet sprayed with nonstick coating. Spread with mayonnaise. Sprinkle with crumbs. Bake 10 minutes at 475°; remove from oven. Combine cottage cheese with egg and garlic salt.

In 10 x 6 x 2-inch pan sprayed with nonstick coating, layer all of the eggplant, half of the cottage cheese mixture, half of the sauce and half of the cheeses. Top with all of the zucchini and remaining cottage cheese mixture, sauce and cheeses. Bake, uncovered in 375° oven for 30 minutes or until bubbly. Let stand 5 minutes. Makes 4 servings, containing 140 calories each.

Recipe categories: Eggs/dairy, Cheese, Main dish.

Eggplant parmigiana
Average rating: 3 of 5, total votes: 8
Cook. Time: PT2H10M
Total Time: PT2H10M

Cause of complaint:

Related ingredients:
butter, softened, sugar, vanilla, granulated sugar, pkg, milk, salt, grated parmesan cheese
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