Lighter Eggplant Parmesan
Martha Stewart
10
230
45
Ingredients
- 1 eggplant (large, 2 pounds, sliced 1/2 inch thick crosswise)
- 1 tablespoon olive oil
- coarse salt
- ground pepper
- 1 cup fat free milk
- 3 tablespoons all-purpose flour
- 2 garlic cloves (minced)
- 1 cup marinara sauce (homemade or best-quality store-bought)
- 1/2 cup part-skim mozzarella (grated)
- 1/3 cup grated parmesan cheese
NutritionView more
230Calories
Sodium30%DV730mg
Fat12%DV8g
Protein25%DV13g
Carbs9%DV28g
Fiber28%DV7g
PER SERVING *
| Calories230Calories from Fat70 |
| % DAILY VALUE* |
| Total Fat8g12% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium730mg30% |
| Potassium690mg20% |
| Protein13g25% |
| Calories from Fat70 |
| % DAILY VALUE* |
| Total Carbohydrate28g9% |
| Dietary Fiber7g28% |
| Sugars12g24% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(0)
Yummly User
Related
More Recipes fromMartha Stewart
Eggplant Parmesan
Healthy Eggplant Parmesan without Breadcrumbs
