Skinnytaste · by Gina Homolka★ 4.7 (169)
Lighter Eggplant Parmesan
NUTRITION · PER SERVING90M COOK
CAL 9%·PRO 28%
CARBS 15G33% OF CAL
5G FIBER9G SUGAR2G OTHER
FAT 8G40% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter take on eggplant parmesan without breading, layered with ricotta, mozzarella, and marinara sauce. It's a vegetarian Italian classic with cheesy richness and fresh tomato flavor.
mainitaliancasserole🥧 baking dish🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds eggplant (1 large or 2 medium)
- olive oil spray
- 1 teaspoon kosher salt
- 12 ounces part-skim ricotta (Polly-o is the only brand I use)
- 1/4 cup + 2 tbsp Pecorino Romano
- 1/4 cup fresh parsley (chopped)
- 1 large egg
- 2-1/2 cups part-skim mozzarella (I used Sargento)
- 4 cups homemade tomato sauce or jarred marinara
At a glance
PER SERVING · TIME 90M
CAL 9%·PRO 28%
CARBS 15G33% OF CAL
5G FIBER9G SUGAR2G OTHER
FAT 8G40% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 10m
- Sodium
- 1059mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 697mg
- Calcium
- 271mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1059MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.