Eggplant Parmesan

Eggplant Parmesan

3.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 173.2
  • Total Fat: 7.1 g
  • Cholesterol: 21.4 mg
  • Sodium: 615.5 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 4.7 g
  • Protein: 13.0 g

View full nutritional breakdown of Eggplant Parmesan calories by ingredient
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Number of Servings: 8


    2 eggplants
    3 egg whites
    3 T water
    1/2 c fine breadcrumbs
    1/2 c shredded Parmesan cheese, separated
    1/2 t salt
    1/2 t pepper
    1 T basil leaves, chopped
    1/2 T oregano
    1/2 T garlic salt
    1/2 t nutmeg
    1- 8 oz can tomato sauce
    1- 14.5 oz can diced tomatoes (I use no salt added)
    1 c mozzarella cheese


1. Preheat oven to 400*; (foil line and) grease two baking sheets and one 9x13 pan.
2. Cut eggplants into 1/4" slices.
3. In a shallow dish, whisk together egg whites and water.
4. In another shallow dish, combine breadcrumbs, 1/4 cup Parmesan cheese, salt, and pepper.
5. Dredge eggplant slices in egg white mixture and then coat in breadcrumb mixture.
6. Arrange slices in a single layer on baking sheets; bake 15 minutes, flip slices, and bake another 15 minutes.
7. Blend spices, tomato sauce, and tomatoes; spread 1/2 cup on the bottom of the 9x13 pan (just enough for a thin layer).
8. Lay half of the eggplant slices over sauce, overlapping a bit if necessary.
9. Spoon half of the remaining sauce (1 cup) over eggplant and sprinkle half of the mozzarella cheese (1/2 cup) over sauce.
10. Layer remaining eggplant, then remaining sauce, and remaining mozzarella & Parmesan cheeses.
11. Bake, uncovered, for 20 minutes, until sauce begins to bubble and the cheese turns golden.
Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user ALLSWEETALI.

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Member Ratings For This Recipe

  • O.K.
    I probably won't make this recipe again without major changes. Sorry, It took way longer to cook, and I only used one eggplant and it was still too dry. I had to add more canned tomatoes and more spices. I guess it's ok for a basic recipe but needs a lot of tweaking to make it work. - 11/15/19

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  • Very Good
    I added fresh chopped garlic. Good recipe! - 3/31/18

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  • Very Good
    Good, but I ran out of the bread crumb-parm mixture in which to dredge the eggplant slices before I ran out of eggplant. Maybe I did something wrong? Flavor is lovely, texture too. - 9/3/12

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  • Incredible!
    This was truly amazing! When my mostly-vegetarian sister comes home for a visit I try to make vegetarian meals and this hit the spot! My whole family loved it (except for my picky brother) and I even went back for seconds! Definitely 5 Stars! - 6/18/12

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