Stove Top Low Fat Simple Eggplant Can Be Parmesan
Experience the rich, comforting flavors of Eggplant Parmesan with a lighter twist in this quick and easy *Stove Top Low Fat Simple Eggplant Can Be Parmesan* recipe. Perfect for busy weeknights, this one-skillet dish skips the heavy breading and frying, spotlighting tender, golden-brown eggplant rounds that are simmered in a fragrant tomato sauce infused with garlic, oregano, and basil. A touch of gooey, part-skim mozzarella and nutty Parmesan cheese creates that classic Italian decadence without the extra calories. Ready in just 35 minutes and garnished with fresh basil for a pop of color, this low-fat version of a traditional favorite is a versatile dish that can star as an elegant main course or a satisfying side. Ideal for those seeking a healthier, stove-top alternative to a beloved classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large eggplant
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 cloves garlic
- 15 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes
- 0.5 cup grated Parmesan cheese
- 0.75 cup part-skim mozzarella cheese
- 2 tablespoons fresh basil leaves (optional, for garnish)
Instructions
Slice the eggplant into 1/2-inch thick rounds. Sprinkle both sides with salt and let them sit for 10 minutes to draw out excess moisture.
Pat the eggplant slices dry with a paper towel to remove the moisture and any excess salt.
Heat a large non-stick skillet over medium heat. Add 1 tablespoon of olive oil.
Once the oil is hot, add the eggplant slices in batches. Cook for 3-4 minutes per side until golden brown. Set the cooked slices aside on a plate.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the crushed tomatoes, then stir in the dried oregano, dried basil, and crushed red pepper flakes. Bring the sauce to a gentle simmer.
Nestle the cooked eggplant slices back into the skillet, spooning some of the tomato sauce over each slice.
Sprinkle the grated Parmesan cheese evenly over the eggplant, followed by the mozzarella cheese.
Cover the skillet with a lid and allow the cheese to melt, about 5-7 minutes.
Remove the lid and let the dish cool slightly. If desired, garnish with fresh basil leaves before serving.
Serve warm, either as a main dish or side, and enjoy your healthier take on Eggplant Parmesan!
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 4962 mg | 216% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 40.5 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1133 mg | 87% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2935 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
