Eggplant Parmesan Recipe


Difficulty LevelEasyHealth IndexHealthy
Main Ingredient


 Eggplant3 Medium, peeled and sliced
 Salt To Taste
 Olive oil1 Tablespoon
 Onion1 1⁄2 Cup (24 tbs), finely chopped
 Garlic2 Clove (10 gm), minced
 Low fat cottage cheese2 Cup (32 tbs)
 Part skim mozzarella cheese3 Ounce, grated
 Bread crumbs1⁄2 Cup (8 tbs)
 Fresh oregano/1 teaspoon dried oregano2 Teaspoon
 Fresh basil/1 teaspoon dried basil2 Teaspoon
 Fresh thyme/1 teaspoon dried thyme2 Teaspoon
 Pepper1⁄4 Teaspoon
 Fresh tomatoes3 , thinly sliced
 Marinara sauce2 Cup (32 tbs)
 Parmesan cheese2 Tablespoon, freshly grated

Nutrition Facts

Serving size: Complete recipe

Calories 1528 Calories from Fat 508

% Daily Value*

Total Fat 58 g88.8%

Saturated Fat 20.8 g104%

Trans Fat 0 g

Cholesterol 120 mg

Sodium 3677.7 mg153.2%

Total Carbohydrates 160 g53.4%

Dietary Fiber 50.9 g203.7%

Sugars 72 g

Protein 105 g209.5%

Vitamin A 107.8% Vitamin C 182.5%

Calcium 173.2% Iron 46.5%

*Based on a 2000 Calorie diet


Preheat oven to 350 degrees.
Salt eggplant slices lightly.
Spray baking sheet with vegetable cooking spray.
On prepared baking sheet arrange eggplant slices.
Bake for 15 minutes or until tender.
In a skillet heat olive oil over medium heat.
Add onion and garlic.
Saute until soft.
Remove from heat.
Add cottage cheese, mozzarella cheese, bread crumbs, oregano, basil, thyme, 1/2 teaspoon salt and pepper; mix well.
Spray a 9 x 13-inch baking pan with vegetable cooking spray.
In the prepared pan arrange half the eggplant slices.
Spread with cottage cheese mixture; add a layer of the remaining eggplant slices.
Arrange tomato slices over the eggplant.
Pour the Marinara Sauce over the top; sprinkle with Parmesan cheese; cover.
Bake for 25 minutes.
Bake for 10 minutes longer.
Let stand for several minutes before serving.