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Then, dip eggplant slices into olive oil mixture and place on george foreman grill for 12 minutes each slice.
Place a spoonful of the ricotta mixture on top of eggplant, then one slice roasted pepper and another slice of eggplant on top. 35 grams of carbs and 14 grams of sugars per serving does not constitute a low carb dish.This would actually be considered a high carb dish. Everything can be prepared in advance and kept well covered in the refrigerator for up to two days. Beat egg whites + water in a shallow dish, and dip eggplant into egg whites, then into bread crumbs, pressing crumbs and cover thoroughly eggplant all over.
Arrange the eggplant on prepared baking sheet and spray olive oil spray over eggplant slices. Heat olive oil in pan, saute the onion until tender, add garlic and basil, and as soon as you smell the garlic add tomatoes with all the juices. Lower flame, add milk and continue to saute for 2-4 minutes until tomatoes are tender and pan full of fluids.
Sprinkle Parmesan on top and bake for 20 minutes - until eggplant is piping hot and sauce & cheese is bubbly.

To slash fat from this cheesy favorite, using part-skim shredded cheese was a no-brainer; the challenge was re-creating the crispy exterior of breaded and fried eggplant. Traditional Eggplant Parmesan has 680 calories, 47 grams of fat, and 10 grams of saturated fat per main-course serving. 49389661815.1k1I decided to come up with my own low fat eggplant lasagna recipe, since I love eggplant lasagna  but often find it unnecessarily oily. Finally top off with the remaining eggplant slices, slather with sauce and top with rest of mozzarella.
Have a loaf of crusty Italian bread rubbed with some roasted garlic to go with this along with some Caesar salad!
We had some success “oven-frying” the eggplant with a light coating of egg white, crunchy panko bread crumbs, and Parmesan cheese, but as soon as we layered it with sauce, the crust turned soggy. Our Reduced-Fat Eggplant Parmesan has 360 calories, 16 grams of fat, and 7 grams of saturated fat per main-course serving. I’d have to make one without mushrooms (or fungus as he calls them) for the hubster, but what a great recipe with lots of flavor without all the fat of regular lasagna. We’ve thought about making eggplant lasagna in the past, but all the recipes I came across seemed difficult and intricate.

The initial cooking period for the eggplant needed an extra 5 minutes to get them to a point where they were ready for toppings, but I otherwise followed the recipe. In the end, we found that breading only the top layer of eggplant gave us plenty of crispy crust and left us some calorie wiggle room for even more gooey cheese.
We recommend two brands of crushed tomatoes: Muir Glen Organic Crushed Tomatoes with Basil and Tuttorosso Crushed ­Tomatoes in Thick Puree with Basil.
As always, I sprinkled the eggplant with salt for a half an hour before putting it into the oven but I'm not sure if it's necessary for this recipe.
I did use my own tomato sauce and only used reduced-fat cheese but those were the only substitutions I made. Also, I sauteed some sliced mushrooms and added them just before the cheese, and then I broiled it.

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