Eggplant Parmigiana

3.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 286.1
  • Total Fat: 7.8 g
  • Cholesterol: 17.8 mg
  • Sodium: 1,263.6 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 16.3 g

View full nutritional breakdown of Eggplant Parmigiana calories by ingredient
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Baking the eggplant gives the dish a crispy texture without the fat that comes from frying. Baking the eggplant gives the dish a crispy texture without the fat that comes from frying.
Number of Servings: 4


    1 sprays cooking spray
    1/3 cup seasoned bread crumbs, Italian-style
    1 Tbsp grated Parmesan cheese
    1 tsp Italian seasoning
    1/4 tsp garlic powder
    1 medium raw eggplant
    2 large egg white(s), lightly beaten
    1 1/2 cup canned tomato sauce
    1/2 cup part-skim mozzarella cheese, shredded


Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.

Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.

Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.

Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user PATTHECOOK.

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Member Ratings For This Recipe

  • Very Good
    I've made this recipe before just the way it's listed and I love it! Thanks so much for posting here. - 8/27/12

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  • I think the ingredient amounts are way off on this recipe, which means the calorie count is way off as well. - 2/16/09

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  • Very Good
    I liked this recipe very much.... fairly easy. Even though it takes a little bit longer, I much prefered baking the eggplant rather than frying. My only suggestion would be to sweat the eggplant for 30 minutes with seasalt prior to preparing. Thanks for sharing! - 11/5/08

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