This Low Calorie Eggplant Parmesan recipe is only 167 calories for large serving! I removed the breading from the eggplant parmesan recipe. Cutting hundreds of calories and the majority of the carbohydrates from it, and the result is a light and yummy version of the original.

Ingredients You’ll Need:

1 large eggplant
2 teaspoons salt
2 cups marinara sauce
1 large tomato sliced
½ cup mozzarella cheese
2 teaspoons parmesan cheese

Low Calorie Eggplant Parmesan

Healthy Eggplant Parmesan Meal Prep and Storage

Meal Prep: You can make the casserole ahead of time, bake and then add individual portions to meal prep containers.
Storage: Will hold in the fridge for 5 days, and the fridge for a month.
Reheating: You can reheat in an oven at 200-250 degrees until warmed through. Or a microwave for 1-2 minutes.

Low Calorie Eggplant Parmesan

More Low Calorie Recipes:

Low Calorie Eggplant Parmesan

Lose Weight By Eating

One serving of this eggplant Parmesan is only 167 calories!

This is the best eggplant Parmesan recipe you'll find, especially if you're looking to reduce calories, and avoid extra carbohydrates. We skip breading the eggplant, saving hundreds of calories, without changing the flavor or texture at all!

You can make things easy, and purchase some organic, store-bought marinara sauce. Or you can make my low calorie marinara sauce included in the link below. Either way, this baked eggplant Parmesan will become one of your favorite dinners.

4.75 from 8 votes

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Prep Time 10

Cook Time 45

Eggplant sweating time: 2

Total Time 2 55

Course Main Course

Cuisine Italian

Servings servings

Calories 167 kcal

Equipment

Paper towels

Ingredients

1 large eggplant sliced in 1/2-inch rounds
2 teaspoons salt
2 cups marinara sauce
1 large tomato sliced
½ cup mozzarella cheese
2 teaspoons parmesan cheese

Instructions

Line a baking sheet with paper towels. Sprinkle 1 teaspoon of salt over the paper towels.
Spread the eggplant rounds over the salted paper towels, cover with another teaspoon of salt. Top with more paper towels. (You may need to do two layers, that is ok… just make sure paper towels are between the layers of eggplant)
Let the eggplant rounds sit for 2-10 hours. The salt will help them sweat out excess moisture.
Preheat the oven to 350°.
Spread 1/3 cup of marinara sauce on the bottom of a baking dish. Add 1 layer of eggplant, add 1/3 cup marinara sauce, then 1 teaspoon of Parmesan cheese. Add another layer of eggplant, sauce, and cheese. Top with tomato slices, the remaining marinara sauce and mozzarella cheese.
Bake for 45 minutes, uncovered until the cheese is melted and slightly browned.
Let sit for 10–15 minutes before serving.

Nutrition

Serving: 2cupsCalories: 167kcalCarbohydrates: 26gProtein: 5.9gFat: 5gSaturated Fat: 1.8gCholesterol: 7mgSodium: 1152mgPotassium: 765mgFiber: 7.8gSugar: 15.7gCalcium: 76mgIron: 1mg

Keyword Healthy Eggplant Parmesan, Low Calorie Eggplant Parmesan, Skinny Eggplant Parmesan

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.