Cooking Light's Eggplant Parmesan

Cooking Light's Eggplant Parmesan
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 283.3
  • Total Fat: 6.6 g
  • Cholesterol: 13.9 mg
  • Sodium: 1,366.3 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 8.8 g
  • Protein: 15.6 g

View full nutritional breakdown of Cooking Light's Eggplant Parmesan calories by ingredient
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A recipe for SP foodies! If you enjoy authentic, beautifully seasoned recipes, this is the one to choose. A recipe for SP foodies! If you enjoy authentic, beautifully seasoned recipes, this is the one to choose.
Number of Servings: 8


    1/2 cup dry white wine
    1 tablespoon dried basil
    1 tablespoon dried oregano
    4 (8-ounce) cans no-salt-added tomato sauce
    1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
    1 (6-ounce) can tomato paste
    2 garlic cloves, minced
    2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
    1/4 cup water
    3 egg whites, lightly beaten
    1 1/4 cups Italian-seasoned breadcrumbs
    1/4 cup grated Parmesan cheese
    Vegetable cooking spray
    3 cups (12 ounces) shredded part-skim mozzarella cheese
    Fresh oregano sprigs (optional)


Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.

Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.

Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.

Yield: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SLBBW66.

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Member Ratings For This Recipe

  • This is an excellent eggplant parm recipe! I have made this many, many times for my family and will continue to do so! - 5/2/08

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