Vegetarian: Vegetarian Dishes: Eggplant Parmigiana

Delicious vegetarian casserole.

Author: Karry, member
Date: February 09, 2012

Serves: 6 person(s)
Yield: 6 x approx. 1 cup servings

Preparation Time: 25 mins
Cooking Time: 1 hrs


    2 (8 oz) cans tomato sauce, no salt added
    1 (6 oz) can tomato paste
    1 Tbsp Italian herb seasoning
    2 cloves garlic, minced
    1 tsp freshly ground black pepper
    1 dash hot pepper sauce
    0.45 kg eggplant, sliced into 3/8" rounds
    285.71 g light/low-fat ricotta cheese
    1 large egg
    28.57 g Parmesan cheese
    1 cup grated part-skim mozzarella cheese, divided
    2 Tbsp bread crumbs


    Pre-heat broiler.

    SAUCE: Blend the tomato sauce, tomato paste, Italian seasoning, garlic, black pepper, and hot pepper sauce; set aside.

    EGGPLANT: With cooking spray, spray both sides of each slice of eggplant. Place on cookie sheet, do not overlap. Broil 4 inches from heat 3 to 4 minutes; turn over and repeat for other side. Do not burn.

    Preheat oven to 350°F.

    Blend the ricotta cheese, egg and Parmesan cheese. In an 8" x 8" oven-proof casserole dish, layer ingredients as follows:
    1/3 sauce, 1/2 eggplant slices, 1/3 sauce, most of the mozzarella (reserve some), all the ricotta mixture, remaining eggplant, and remaining sauce.

    Bake covered in pre-heated oven for 30 minutes. Remove cover and bake for 25 more minutes; then add remainder of mozzarella and bread crumbs. Bake 5 minutes until cheese melts. Remove from oven and let casserole sit for 5 minutes before serving.

Nutritional Information
(Per Serving)

Calories:193 cals
Kilojoules:808 kJ
Fat:6.8 g
Carbohydrates:21.1 g
Protein:13.0 g
Cholesterol:59.8 mg
Sodium:361 mg
Saturated Fat:3.8 g
Fiber:5.9 g
Calcium:280.0 mg
Total Sugars:11.6 g

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