20 Reviews of Sinful Eggplant (Aubergine) (Sinful for Low Calorie, Considering

From: Connie12

On Jan 17, 2003

This recipe was good. My meat and potatoes man suggested we add chicken next time! But he was interested in eating it again and that is a good enough test for me. I think I will use the coating for other vegetables, we ate some of the eggplant before we got it into the dish. My only problem was deciding how thick the eggplant needed to be. We cut them around 1/4 inch thick and that seemed to cook fine. Thanks for the recipe!

From: anele

On Sep 9, 2007

This is a great 'base' recipe but I tweaked it a lot. First, no need for cooking spray. One light brushing of the baking sheet does the trick. Olive oil has so much goodness in it!Definitely less breadcrumbs - 60g was plenty. Instead of 4 egg whites, I just used two eggs beaten with 1 tbsp of milk (why waste the yolks?) and made my own very easy sauce with passata, garlic, onions, crushed chillies and 400g of extra lean ground turkey to boost the protein content. Top layer of mozzarella can use a spoon of parmesan mixed into it, and only FRESH basil!! Makes such a difference. The dish came out spectacular - and only about 100 cal per 100 g. Yum! Oh yeah, black pepper is a must.

From: Ellee

On Oct 22, 2008

Loved it! This will be my standard Eggplant Parm recipe going forward! I salted the eggplant slices in a colander and let drain for an hour before rinsing the salt off. I just recently started doing this w/ eggplant recipes and find it makes them a lot less mushy. I used 2 whole eggs instead of egg whites b/c as another reviewer asked - why waste 4 egg yolks? I did not add salt. I used Panko break crumbs, which are another new discovery for me — I MUCH prefer them to regular dried bread crumbs b/c they are lighter and result in a crispier coating. I used regular PAM b/c I didn't have olive oil spray.... the eggplant slices ended up very nicely browned on a dark cookie tray. 15 minutes per side was perfect. I used jarred marinara sauce and 2 cups of shredded mozzarella. Served w/ a big green salad. My boys wished there was pasta on the side but since the eggplant was breaded, I decided that this dinner didnt 'need more carbs.

From: Sharon123

On Jul 7, 2002

This was delicious! The parmesan cheese mixed with the breadcrumbs was good and everyone liked it. I halved the recipe and added just slightly more mozzarella cheese. I used leftover spaghetti sauce and served it with the leftover spaghetti and green beans. Yum!

From: Sooty_Cat

On Apr 14, 2008

Very yummy! The main reason it gets 4 stars and not 5 is because of the amount of dishes required to cook this! Other than that, it was great, and the only thing I changed was to not brush the eggplant with any oil before cooking, and to cook it slightly longer. My husband complained about me serving eggplant, saying he didn't like it, but once he tried this he ate up all that I'd served to him. This will definitely be made again.

From: Writer1

On Apr 12, 2006

Excellent recipe. Now I finally have a recipe to make eggplant parmesan that is low fat and tastes great. This tastes almost as good as the fried version without any of the fat! I omitted the salt (no need as pasta sauce has enough salt for me), added fresh basil and dried parsley. Next time when I melt the cheese I will cook for 15 mins and not 20 min. as mine were a little too brown by then. I will also make less of the bread crumb mixture as I had about a third left that I ended up throwing away. I used prego tomato and basil sauce. Thanks for posting!

From: Oolala

On Sep 9, 2007

This was the first time I made eggplant. I am giving this 5 stars for a lowfat diet dish. I'm on Weight Watchers and I calculated 5 pts. per serving. I salted the eggplant with kosher salt and let it sit in a colander for a half an hour then I rinsed them and pressed them with paper towels on a cutting board. They browned nicely when I used my dark cookie sheets but my silver one didn't. If I weren't dieting, I would have fried them and used more cheese on top and all over and even added ricotta between the layers. My kids didn't eat it (they tasted it) so I took the leftovers and made them into 5 pt. servings in ziplocks and they are in my freezer now for 5 pt. lunches. Thanks for the reicpe Bergy!

From: sugarpea

On Oct 12, 2004

Outstanding low-cal, lowfat eggplant parmesan. This is better than good, it's great. I used whole wheat breadcrumbs, lowfat mozzarella and fat free pasta sauce so it was even healthier but it tastes sooo decadent. I cut my eggplant into 1/2"- 3/4" thick slices. It really does brown and crisp up nicely in the initial baking. The finished casserole is gorgeous when it comes out of the oven. Thanks, Bergy.

From: janelle77

On Jun 9, 2004

I have been looking for lower calorie recipes for Eggplant Parmesan, and this is the best one I have tried. It is a little saltier and slightly less tasty than the fried version, but still very good. I will be making this again. Also, I prepared some fresh tomato slices like the eggplant, and they taste great also.

From: hippeastrum

On Mar 8, 2005

Just like the restaurant! I didn't change a thing... except maybe add some more sauce. Thanks!