Light Eggplant / Zucchini Parmigiana
90 mins (prep 60, cooking 30)
10 ingredients
8 servings
This eggplant and or zucchini parmigiana is a fat reduced version and easy version. The main change is insteat of frying the vegetables you roast them in the oven. This procedure takes some time, but you avoid to soak everything with a lot of oil. I prepare always a big portion as I freeze the rest!

Categories:  european , italian , main-dish , casseroles , <-4-hours , vegetarian , eggplant , vegetable , time-to-make ,
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Serving Size (324.96 g)
Servings 8
Amount per Serving
Calories 170.45 Calories from Fat 82.8
% Daily Value *
Total Fat 9.2g 113.18%
Saturated Fat 1.28g 51.11%
Trans Fat 0.0g %
Cholesterol 1.77mg 4.73%
Sodium 376.9mg 125.63%
Total Carbohydrate 21.29g 56.78%
Dietary Fiber 9.19 g 293.98%
Sugars 12.96 g %
Protein 3.64g 58.24%
Vitamin A 660.32IU% Vitamin C 6.81mg%
Calcium 73.97mg% Iron 1.94mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
spread, reduced-fat mozzarella cheese, pesto sauce