Diabetes Recipes

Eggplant Parmigiana

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Eggplant Parmigiana

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Nutrition Facts

Serving Size: 1/4 recipe

Makes: 4 Serving(s)

Amount Per Serving

Calories: 185

Total Fat: 7g

Cholesterol: 10mg

Sodium: 600mg

Total Carbohyrdates: 24g

Dietary Fiber: 6g

Protein: 9g

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Make this for: Dinner

Category: Meatless Entrees

This Recipe Makes: 4 Serving(s)


Tomatoes, pasta sauce, mozarella and parmesan turn your Eggplant into this wonderful Parmigiana Diabetic Recipe delight.

What you'll need

  • 1 med eggplant (1 pound), unpeeled, sliced into 1/2-inch-thick rounds
  • 2 med tomatoes, sliced
  • 1 1/2 cup garden-style (meatless) pasta sauce
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese


  • Step 1
    Preheat the oven to 350-degrees. Prepare an 8-inch diameter round pan with olive oil-flavor non-stick pan spray.
  • Step 2
    Layer the eggplant and tomatoes in the prepared pan. Spread the pasta sauce over the vegetables.
  • Step 3
    Cover with foil; bake 20 to 25 minutes, or until the eggplant is fork-tender. Uncover; sprinkle with mozzarella and top with Parmesan cheese. Bake, uncovered, 15 minutes or until the cheese is golden brown. Cut into 4 wedges.

Diabetic Exchanges

  • Starch: 1
  • Non-Starchy Vegetables: 2
  • Fat: 1