• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Eggplant Parmesan (Ovo Lacto)

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 1 Eggplant
  • 1/2 c Whole wheat flour
  • 3 Egg whites or 1/2 cup egg
  • Substitute
  • 1/4 c Skim milk
  • 2 c Bread crumbs
  • 1 ts Salt (in all)
  • 1 ts Oregano
  • 1/2 ts Cayenne pepper
  • 1/4 ts White pepper
  • 2 c Tomato sauce
  • 1/2 c Parmesan cheese, grated
  • 1 c Mozzarella cheese
  • (optional)


Preheat oven to 350 degrees F. Slice eggplant into 1/4" thick rounds.
Prepare three bowls, the first with the flour mixed with 1/2 tsp salt, the
second with the egg whites mixed with the skim milk, and the third with
bread crumbs mixed with remaining 1/2 tsp salt, oregano, and pepper. Dredge
eggplant slices in flour, then egg and milk mixture, and then bread crumb
mixture. Make a layer of coated slices in a casserole dish and sprinkle
with 1 cup tomato sauce and 1/4 cup parmesan cheese. Make another layer of
slices on the first layer, staggering slices so they don't completely
overlap lower slices. Sprinkle second layer with remaining 1 cup tomato
sauce and 1/4 cup parmesan cheese. Cover casserole and bake for 45
minutes. Optional: remove casserole and sprinkle with mozzarella cheese
and return to oven for 5 minutes until cheese is melted.

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