(Lighter) Classic Eggplant Parmigiana

Name: (Lighter) Classic Eggplant Parmigiana
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 (28 ounce) can diced or whole tomatoes (preferably San Marzano); 2 medium-large eggplants; 2 tablespoons extra virgin olive oil; Fresh basil leaves; 1 large or 2 medium balls of fresh mozzarella (about 6-8 ounces total), torn into little shreds; 2 cloves garlic, minced; Freshly grated Parmigiano; 1/2 teaspoon salt; Salt and freshly ground black pepper

“(Lighter) Classic Eggplant Parmigianan is a Mediterranean recipe that serves 4. This main course has 305 calories, 17g of protein, and 16g of fat per serving. For $2.02 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Foodista has 1 fans. Head to the store and pick up parmigiano, eggplants, garlic, and a few other things to make it today. It is a good option if you're following a gluten free and primal diet. With a spoonacular score of 73%, this dish is solid. Lighter Chicken Parmigiana, Lighter Chicken Parmigiana, and Lighter aubergine Parmigiana are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Canned tomatoespreferably San Marzano28 oz
Eggplants2 medium
Extra virgin olive oil2 tbsp
Basil leaves4 servings
Mozzarellalarge, about 6-8 ounces total, torn into little shreds2 medium balls
Garlicminced2 cloves
Parmigiano4 servings
Salt½ tsp
Salt and pepper4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

13 steps · 45 min

1
Prepare the eggplant: Peel the eggplant and cut lengthwise into long slices, about 1/4 of an inch thick.
2
Layer the slices in a colander.
3
Heat the olive oil in a saucepan or skillet over medium heat.

Steps 4 to 13 are in cook-along

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