Ingredients for Low Fat Eggplant Parmesan Kosher Dairy
- Eggplants
- Egg Whites
- Water
- Plain Breadcrumbs
- Fresh Tomatoes
- Garlic Cloves
- 1 medium onion, chopped
- Fresh Basil
- 2 tablespoons olive oil
- 1% Low Fat Milk
- Olive Oil Flavored Cooking Spray
- Fat Free Mozzarella Cheese
- Parmesan Cheese
- 2 teaspoons salt
- Black Pepper
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How to Make Low Fat Eggplant Parmesan Kosher Dairy
- Preheat oven to 375°F (190°C).
- Slice the eggplant into 1/4-inch thick rounds.
- Salt the eggplant slices generously and let them sit for 30 minutes to draw out excess moisture. Pat them dry with paper towels.
- While the eggplant rests, prepare the marinara sauce. In a large saucepan, heat olive oil over medium heat. Add onion and garlic, and cook until softened, about 5 minutes.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- In a shallow dish, whisk together the eggs and milk.
- Heat a large skillet over medium heat with a light coating of olive oil or cooking spray.
- Dip each eggplant slice into the egg mixture, then coat lightly with breadcrumbs. Pan-fry until golden brown on both sides, about 2-3 minutes per side.
- Spread a thin layer of marinara sauce in a baking dish. Layer the fried eggplant slices, covering with marinara sauce and mozzarella cheese after each layer. Repeat until all ingredients are used.
- Top with remaining mozzarella cheese and bake for 20-25 minutes, or until the cheese is melted and bubbly. Let cool for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
34g
Fat
6g
Carbs
11g
