Diabetes > Food, Diet and Recipes > Recipes > Eggplant Parmigiana
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Eggplant Parmigiana

Eggplant Parmigiana

Serves: 8

Method

  • Preheat oven to 400 degree
  • Lightly coat 2 baking sheets with 1 teaspoon olive oil each
  • Spray a 9- by 13-inch baking pan with nonstick cooking spray.
Nutrional Facts (Per Serving)
Calories 219, Calories from Fat 74, Fat 8g, Saturated Fat 4g, Cholesterol 84mg, Sodium 666mg, Dietary Fiber 4g, Sugars 10g, Protein 13g.
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Source:
American Diabetes Association. Official site: diabetes.org. 07-14-2002. Copyright: © American Diabetes Association, 2002
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Ingredients
Ingredients
To make Eggplant Parmigiana, you'll need:
  • 2 tsp olive oil preferably extra-virgin
  • 2 eggs
  • 3 tbsp water
  • 1
  • 1/2 cups plain dried bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp Italian seasoning
  • 2 eggplants - (abt
  • 2 lbs) peeled and sliced
  • 1/4" thick
  • 3 cans diced tomatoes in juice - (15 oz ea)
  • 2 garlic cloves minced
  • 1 cup shredded part-skim mozzarella cheese