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EatingWell's Eggplant Parmesan
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: EatingWell.com
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1. Ingredients
- 2 (1 pound) eggplants
- 3 egg whites
- 3 tablespoons water
- 1 cup fine dry breadcrumbs
- 1/2 cup freshly grated Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup slivered fresh basil leaves
- 2 1/2 cups tomato sauce
- 3/4 cup grated part-skim mozzarella cheese
Nutrition Info
Per Serving
- Calories: 258 kcal
- Carbohydrates: 31 g
- Dietary Fiber: 5 g
- Fat: 8 g
- Protein: 15 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 400 degrees F. Lightly oil two baking sheets or coat them with nonstick cooking spray. Also oil an 8-by-11 1/2-inch baking dish or coat it with nonstick cooking spray.
- Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
- Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.
Yield: 6 servings
3. Still Hungry?
We reduced fat by coating the eggplant with egg whites instead of whole eggs and baking, rather than frying, the slices for a lighter version of this classic.
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Most Helpful Reviews
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very yummy
evil f - October 1, 2007 03:52:03 PM PSTThis recipe is really easy and extremely tasty. The only problem I had is that if you follow the recipe, you don\'t end up with enough sauce. I added 1 can of diced or stewed tomatoes to the tomato sauce... but maybe I just like mine saucier! Either way, this is very yummy!
3 of 3 found this review helpful.
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YUMMY!
rebamill3 - May 14, 2008 05:37:28 PM PSTThis recipe was amazing. The only thing I changed was using more marinara sauce...SO GOOD! Can\'t wait to eat the leftovers!
2 of 2 found this review helpful.
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Delicious!
The Bat - May 8, 2009 05:30:21 PM PSTThis was excellent, and that comes from someone who doesn\\'t like eggplant! Very good! I added a bit more sauce than the recipe called for and I added some garlic powder to the sauce.
As for t8935x, don\\'t rate/review a recipe you don\\'t try. Some people have to be such purists. There is one thing that matters when it comes to food: Does it taste good or not? Take it down a notch, Emeril.1 of 1 found this review helpful.
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The best healthy eggplant parm recipe I
SHERRI H - April 14, 2009 05:47:41 PM PSTI modified slightly.
First I used Panko breadcrumbs and it provided a great crunch that really made me feel like it\\\'s pan-fried counterpart.
Second, I used a soy mozzerella one time, and a weight watchers lowfat mozz another time. Both were great alternatives to high fat cheese.
As far as sauce...this one goes light. I suggest making extra for the side, not to bake. This way the eggplant stays crispy.
I love this recipe! It is fantastic since usually eggplant is like an oil sponge and sops up everything in the pan; cooking spray makes it much, much lighter (and tastier)!1 of 1 found this review helpful.
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what a great food!
andrea - August 8, 2009 02:51:53 PM PSTI usually cook a lot and I can tell that this is gonna be one of my favorite recipe from now on. My husband loved it, too!!
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