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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 262.0
  • Total Fat: 7.9 g
  • Cholesterol: 21.4 mg
  • Sodium: 430.0 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 9.4 g
  • Protein: 17.3 g

View full nutritional breakdown of Eggplant Parmesan calories by ingredient
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Eggplant Parmesan

Submitted by: BARBSHAKESPEARE

Introduction

A healthy and delicious alternative to the traditional recipe. A healthy and delicious alternative to the traditional recipe.
Number of Servings: 4

Ingredients

    • 2 egg whites
    • 2 1/2 lbs eggplant, peeled and cut crosswise into 1/4"-thick slices
    • 1/2 cup plain dried bread crumbs
    • Olive oil spray
    • 1 cup tomatoes, chopped with their juice
    • 1/4 cup chopped fresh basil
    • 1/2 tsp black pepper
    • 1 cup shredded part-skim mozzarella cheese (about 4 oz)
    • 1/4 cup grated Parmesan cheese
    • 4 cloves garlic, chopped finely
    • 1/2 cup onion, chopped
    1 T tomato paste
    1 T balsamic vinegar





Directions

1. Salt eggplant slices and let sit for 30 - 45 minutes. This procedure will draw out the bitter juices.
2. Rinse and dry eggplant.
3. Preheat the oven to 400°F.
4. Line baking sheet with foil. Spray foil with nonstick cooking spray.
5. In a shallow dish, beat the egg whites and 2 tbsp of water until foamy.
6. Dip eggplant into egg whites, then into bread crumbs, pressing crumbs into eggplant.
7. Place eggplant on prepared baking sheet and spray oil over eggplant slices.
8. Bake 15 minutes, turning eggplant over after 15 minutes, until golden brown and cooked through.
9. While the eggplant is baking, sauté the onions and garlic with oil spray.
I10. In a medium bowl, stir together tomatoes and their juice, basil, balsamic vinegar, tomato paste, salt, pepper, garlic, and onions.
11. Spoon 3 tbsp of tomato mixture into bottom of 9" square glass baking dish.
12. Place half of eggplant over sauce; spoon half of remaining tomato mixture over eggplant; and sprinkle half of mozzarella on top.
13. Repeat with remaining eggplant, tomato mixture, and mozzarella.
14. Sprinkle Parmesan on top and bake for 20 minutes, or until eggplant is piping hot and sauce is bubbly.
Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user BARBSHAKESPEARE.






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Member Ratings For This Recipe


  • Incredible!
    4 of 5 people found this review helpful
    I've made this dish twice and both times it was wonderful. A bit time consuming, it is not difficult in technique. I omitted the balsamic vinegar this time and found it better with out it. I put baby mozzarella in the layers with the eggplant makes which added stringy melted cheese that was great! - 1/15/09

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  • Incredible!
    3 of 4 people found this review helpful
    I made this for dinner last nite. Absolutely fantastic! I left out the bread crumbs and added more veggies! It was super-not at all dry, wonderful flavor! - 9/30/08

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  • Incredible!
    2 of 2 people found this review helpful
    I altered the recipe a bit because I had a bit of egglplant leftover after the breading process, I diced it up and added it to the tomato mixture... I also used an entire can of tomato paste as I found the mixture slighty dry initially. All in all, a fantastic dish! - 5/25/10

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  • Incredible!
    2 of 3 people found this review helpful
    definitely will try this one its a fave of mine YUM! - 9/24/08

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  • Incredible!
    2 of 2 people found this review helpful
    I've made a similar version of this for years, not realizing how I could slim it down and now with SP I have the best of both worlds. - 9/23/08

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  • Incredible!
    2 of 3 people found this review helpful
    I love eggplant parmesean and this recipe was a great low fat version! My whole family loved it. - 7/15/08

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  • Incredible!
    2 of 3 people found this review helpful
    The recipe was fabulous! I had company over who had never tried eggplant and they LOVED it! - 4/26/08

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  • Very Good
    1 of 1 people found this review helpful
    I found that it required a lot more sauce than this for the amount of eggplant called for, so I added some marinara. I use the Parmesan with the breadcrumbs as the coating instead of putting it on top. Overall a delicious recipe, very low in fat if you use fat free mozzarella like I do, too! - 10/11/10

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  • Very Good
    1 of 1 people found this review helpful
    I enjoyed this, but next time I'll add more sauce. It was a little dry. I also needed a lot more bread crumbs than 1/2 cup, so maybe I did it wrong? Overall enjoyable, though. - 9/23/10

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  • 1 of 1 people found this review helpful
    I love eggplant but have never cooked with it. This recipe was simple yet tasty!!! Love it! - 9/10/10

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  • Incredible!
    1 of 1 people found this review helpful
    Most delicious! I used tomato sauce instead of paste and added fresh mushrooms and red peppers to spice it up a bit. My husband said it's the best he's ever eaten. Thanks for a great recipe! - 9/8/10

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  • Very Good
    1 of 1 people found this review helpful
    Delicious! Even better when reheated the next day!! - 8/25/10

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  • Incredible!
    1 of 1 people found this review helpful
    We invited friends over for our first ever vegetarian meal! It was a big hit. I didn't have balsamic vinegar so I left it out as some others had suggested. It was delicious! - 7/6/10

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  • Very Good
    1 of 2 people found this review helpful
    Amazing and easy! - 5/4/10

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  • Very Good
    1 of 2 people found this review helpful
    This was great! A little *too* great :) A special occasion dish this will be. Thanks for sharing! - 3/14/10

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  • This was delicious! I used Prego spaghetti sauce instead of the cut up tomatoes and spices. - 1/16/14

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  • Will definitely be making again. Basically everyone on my floor wishes they were eating dinner with us! And it tastes as good as it smells. So worth it for that little bit of extra effort. - 2/9/13

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  • Delicious! used parmesan to coat the eggplant and left off the last 2 ingredients. - 11/11/12

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  • I love eggplant -- I made this recipe ommiting the vinegar -- I used panko for breadcrumps -- Love it - 1/5/12

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  • Awesome! - 11/16/11

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  • I chose not to dip the slics of eggplant in egg and bread crumbs and instead spritzed them with olive oil and baked them in the oven. I didn't miss it. I didn't have fresh basil so I mixed in some fresh pesto that I made and I liked the extra kick. Yum! - 10/27/11

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  • Fantastico - 9/10/11

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  • Very good - 7/21/11

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  • I have had bad luck making Eggplant Parmesan and this was delicious! My whole family loved it! - 5/2/11

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  • I wanted low salt so I used a can of Hunts diced garlic basil tomatoes no salt added - juice and all. I also reduced the Mozzarella just a bit and purchased Pastene Parmesan (lowest salt content) DELICIOUS ! - 8/22/10

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