Eggplant Parmesian

4 of 5 (1)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 292.6
  • Total Fat: 10.4 g
  • Cholesterol: 33.2 mg
  • Sodium: 1,367.0 mg
  • Total Carbs: 41.0 g
  • Dietary Fiber: 16.1 g
  • Protein: 21.9 g

View full nutritional breakdown of Eggplant Parmesian calories by ingredient
Submitted by:


A Lighter Version Of A Family Favorite A Lighter Version Of A Family Favorite
Number of Servings: 8


    2 Medium Eggplants Peeled
    1 Cup Egg Substitute
    1 1/2 Cups Fiber One Cereal Crumbs
    (3 Cups Fiber One Cereal will make approximately 1 1/2 cups of crumbs when put through food processor)
    2 tsp Garlic Powder
    2 tsp Onion Powder
    1 tsp Italian Seasoning
    Salt And Pepper To Taste
    16 oz Shredded Part Skim Mozzarella Cheese
    6 Cups Canned Plain Tomato Sauce
    Non Stick Cooking Spray


Breading And Baking The Eggplant Rounds:

Preheat Oven To 375 Degrees

Slice Eggplant into quarter inch thick rounds and place in a large bowl. Pour 1 Cup of egg substitute onto eggplant rounds and toss to coat well.

In a seperate bowl, mix together Fiber One crumbs, garlic powder, onion powder, italian seasoning and salt and pepper.

Spray a large baking sheet with Non Stick Cooking Spray. Coat eggplant rounds with cereal crumb mixture and place onto baking sheet. (Do not overlap eggplant pieces, you may need to do this in a couple of batches depending on the size of your baking sheet). Bake coated eggplant pieces in preheated 375 degree oven for 15 minutes per batch. Flipping your pieces half way through baking time.
After removing your eggplant from the oven set aside to cool.

Layering Eggplant Parmesian and Baking:

Spray a 9 X 12 Baking Dish with Non Stick Cooking Spray.
Pour a small amount of tomato sauce in the bottom of the baking dish (enough to coat the bottom about 1/2 of an 8oz can). Place a layer of breaded and baked eggplant pieces in the bottom of baking dish. cover with some sauce and shredded cheese. Then place more eggplant rounds on top of first layer and continue with more sauce and shredded cheese. Layer until you run out of ingredients and finish with sauce and shredded cheese on top. Cover baking dish with foil. Bake in preheated 375 degree oven for 40 minutes covered then remove foil and bake an additional 20 -25 minutes or until cheese is melted browned slightly and bubbling.

Let your Eggplant parmesian sit for about 10 minutes before cutting and then Enjoy!!!

Serving Size: Makes 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user KIMANN123.

Rate This Recipe