Eggplant Spinach Parmesan

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 344.3
  • Total Fat: 13.1 g
  • Cholesterol: 29.8 mg
  • Sodium: 1,028.1 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 7.2 g
  • Protein: 22.6 g

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


    2 large (2#) eggplants, cut crosswise into slices
    Egg whites, as needed
    1-1/2c Italian whole wheat bread crumbs
    1/3c Parmesan cheese
    tsp garlic powder
    2 tsp dried basil
    10 oz bag fresh spinach
    1 tbsp olive oil
    3-1/2c spaghetti sauce
    1c ricotta cheese
    2c (8 oz) grated low-fat mozzarella cheese


Oven @ 350.
Slice the eggplant and set aside. Find a bowl in which the eggplant rounds can lie flat and light beat the egg whites in it. In another large bowl, combine the bread crumbs, parmesan cheese, garlic and basil.
Dip the eggplant slices in the egg whites, then dredge them in the bread crumb mixture to coat both sides evenly. Place the breaded slices on a baking sheet that has been prepared with cooking spray. Should you have any leftover bread crumb mixture, set it aside.
Cook the eggplant for 8 minutes on the GF Grill on medium-high or bake the eggplant for about 20 minutes on each side, until tender and easily pierced with a fork.
Meanwhile, heat the olive oil in a large frying pan. Add the fresh spinach and turn until all of the spinach is wilted. Transfer to a plate.
Spread about half of the sauce in the bottom of an 8x12 glass baking dish. Layer about half of the eggplant slices on top of the sauce. Spread all of the ricotta cheese evenly on the eggplant and top with about 1-1/2c of the mozzarella. Drop all of the spinach evenly as the next layer.
Use the rest of the eggplant slices for a second layer. Cover them with the remaining sauce and any extra bread crumb mixture.
Sprinkle the top with the final 1/2c of mozzarella and bake, uncovered, for 25-30 minutes, until the cheese is melted and bubbly.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user STRADCZOLA.

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