Well, Redhorror . . . . This is not exactly eggplant parmigiana, but it might help you use the eggplant AND help w/ the homefood type feeling you get from the original. I just happend to have picked up a couple of lf, ff cookbooks today and there is there following listed. . . . Also, here is a link to a website that lists lowfat EP P - http://www.malenaskitchen.com/recipe...armigiana.html
-. This maybe more your speed w/ the authentic herbs and flavour. . . .
PARMESAN EGGPLANT BAKE
1 small eggplant (about 8 0z)
2 tbsp ff chicken broth
salt and pepper to taste
1 c chopped ripe tomatoes (about 2 medium) drained of juice
2 tbs italian seasoned bread crumbs
2 tbsp grated ff parmesan cheese
1/4 tsp dried basil
(This is cut down version of the instructions). Preheat oven to 400. Spray cookie sheet w/ cooking spray. Peel egplant and cut in to 1/2 inch slices. Place in water to cover and add about 2tbs salt let stand for 10 minuts.
Place the chicken broth in a shallow dish. Drain eggplant and pat dry. Dip the slices in the broth and arrange in a sinfle layer on prepared cookie sheet or jelly roll pan. Season w/ salt and pepper if desired. Bake for 2 minuts or until almost tender. Remove from oven but leave oven on.
Scatter the chopped tomato evenly over each slice. Combine the bread crumbs w/ the cheese and basil; sprinkle evenly over the tomatoes. Return the eggplant to the oven abd bake 5-6 more min. until the crumbs are lightly browned.
- lists just a trace of fat . . .
From: "Italian: So Fat, Low Fat, No Fat by Betty Rohde (pg 154)