Eggplant Parmesan

Eggplant Parmesan

4.4 of 5 (84)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 262.0
  • Total Fat: 8.0 g
  • Cholesterol: 21.4 mg
  • Sodium: 430.0 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 9.4 g
  • Protein: 17.1 g

View full nutritional breakdown of Eggplant Parmesan calories by ingredient
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A healthy and delicious alternative to the traditional recipe. A healthy and delicious alternative to the traditional recipe.
Number of Servings: 4


    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


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.

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Member Ratings For This Recipe

  • Incredible!
    5 of 6 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!
    4 of 5 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!
    3 of 3 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!
    3 of 3 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!
    3 of 4 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

    Was this review helpful?   yes  No
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