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Two-Minute Eggplant Parmesan

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Two-Minute Eggplant Parmesan



  • 4 medium slender Japanese eggplants, cut into ½” slices
  • 1 tbsp. olive oil
  • 1/4 tsp minced garlic
  • Pinch of red pepper flakes (or to taste)
  • 1 small tomato, seeded and diced
  • 3 tbsp. fat free half and half
  • 2 tbsp. Parmesan cheese, grated
  • 1 tbsp. basil, chiffonade
  • 3 tbsp. Italian bread crumbs


  1. Heat olive oil in a skillet over medium-high heat. Add eggplant slices, and cook mixture over medium-high heat for approximately one minute.
  2. Add minced garlic and pinch of red pepper flakes. Sauté for 5 seconds.
  3. Add tomato, half and half and parmesan cheese to skillet. Stir for 30-45 seconds. Plate eggplant. Sprinkle with fresh basil and bread crumbs and serve.

Nutritional Analysis
Serves: 2

Calories: 194
Protein: 6 g
Fat: 9 g
Sodium: 233 mg
Saturated Fat: 2 g
Carbohydrates: 24 g

Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services