Eggplant Parmigiana Recipe
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Eggplant Parmigiana

  • Prep Time: 5 or less minutes
  • Total Time: 35 minutes
  • Serves: 4

  • 1 large eggplant
  • 2 cups cornflake crumbs
  • 1/8 teaspoons cayenne pepper
  • 1/4 teaspoons garlic powder
  • 1 cups nonfat plain yogurt
  • 1 spray olive oil cooking spray
  • 1 cups grated nonfat mozzarella cheese
  • 2 cups pasta sauce, heated
  • Preheat oven to 350 degrees F. Slice eggplant lengthwise into 8 thick slices.
  • Combine cornflake crumbs, cayenne pepper and garlic powder together in large mixing bowl.
  • Coat eggplant slices with yogurt on both sides then press both sides well into cornflake crumb mixture.
  • Set coated eggplant on cookie tray sprayed with olive oil cooking spray and spray top of eggplant lightly with olive oil spray.
  • Bake for 15 minutes or until crisp and golden brown. Top with grated nonfat mozzarella and bake an additional 3-5 minutes until cheese melts.
  • Serve each portion over 1/4 cup hot pasta sauce. Serve alone as an appetizer or as a main entree with side of spaghetti and mixed green salad, if desired.
Diet Exchange
Other Carbohydrates0.0
Very Lean Meat0.0
Lean Meat0.0
Nutrition Information
Amount Per Serving
Calories 140
Calories from Fat0
Total Fat0g
Saturated Fat0g
Total Carbohydrate32g
Dietary Fiber1g
Vitamin A10%
Vitamin C15%
Not a significant source of Calcium