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Low Fat Eggplant Bake

User Rating 4.5 Star Rating (4 Reviews)


Low Fat Eggplant Bake
This is like lasagna only there's no pasta. Slices of eggplant replace the noodles here. Spinach, low-sodium marinara sauce and fat free ricotta cheese help make this baked eggplant dish healthy and nutritious. Enjoy with a green salad on the side.

Cook Time: 55 minutes

Total Time: 55 minutes


  • 1 large or 2 medium eggplants—about 1 pound
  • 1 jar low-sodium marinara sauce
  • 1 15-ounce tub fat-free ricotta cheese, drained
  • 1 6-ounce bag baby spinach
  • 1/3 cup freshly grated parmesan cheese


Preheat oven to 450 degrees. Slice eggplant lengthwise to a 1/4 inch thickness. Place on large cookie sheet coated with cooking spray. Roast eggplant until tender, about 20 minutes, turning once half-way through.

When the eggplant is done, remove from oven and set aside. Reduce oven heat to 350 degrees.

Place baby spinach in microwaveable dish and sprinkle with water. Cook until just wilted. Squeeze dry.

Spoon on-third of the marinara sauce on the bottom of an 8-inch by 8-inch baking dish. Lay one-third of eggplant slices over sauce, followed by one-third of the spinach and one-third of the ricotta cheese. Repeat layers. Sprinkle with parmesan cheese and bake for 20-25 minutes until bubbling.

Serves 4

Per Serving: Calories 306, Calories from Fat 29, Total Fat 3.2 (sat 1.6g), Cholesterol 73mg, Sodium 693mg, Carbohydrate 49.7g, Fiber 4.9g, Protein 19.5g

User Reviews

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 4 out of 5
I just wanted to thank you!!!!!!, Member i3ellaestrella83

I just wanted to thank you soooooo much for posting recipe! I have been looking for a recipe exactly like this for almost an hour! yay so happy! I will give an honest review when i finish cooking it tonight!

17 out of 21 people found this helpful.

See all 4 reviews

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