Heather's Healthy Egg Plant Parm

4 of 5 (11)
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 180.7
  • Total Fat: 5.4 g
  • Cholesterol: 14.8 mg
  • Sodium: 992.3 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 5.5 g
  • Protein: 13.2 g

View full nutritional breakdown of Heather's Healthy Egg Plant Parm calories by ingredient

Number of Servings: 3


    1 eggplant
    2 egg whites
    1.5 tablespoons water
    1/2 c fine dry breadcrumbs
    1/4 c freshly grated parmesan cheese, divided
    1/4 tsp salt
    1/4 tsp pepper
    1/8 c slivered fresh basil leaves
    1.25 cups tomato sauce of choice
    1.5 ounces grated part-skim mozzarella cheese


1. Preheat oven to 400F. Coat a baking sheet and a baking dish with nonstick cooking spray.

2. Cut eggplant crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheet. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.

3. Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.

ENJOY! delicious with whole grain pasta or on a sandwich thin or even a wrap for an hand-held italian twist! YUMMY!!

(note: i basically add garlic to EVERYTHING - play around with your spices, herbs and garlic here to get a taste you LOVE!)

Number of Servings: 3

Recipe submitted by SparkPeople user MOORESHUGAR.

Member Ratings For This Recipe

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    Very Good
    2 of 2 people found this review helpful
    Yummy - 7/10/10

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    1 of 1 people found this review helpful
    loved it, i used panko crumbs and added cottage cheese, not much about a tablespoon on top of each eggplant slice on the first layer and fresh basil. I also froze some for later . - 9/12/10

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    Very Good
    1 of 1 people found this review helpful
    I made this and really enjoyed it & so did my co-workers. I didnt have some ingrediants so I used a little different variation. No sauce- So I used tomato basil soup- work with what you have! - 9/3/10

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    Very Good
    1 of 1 people found this review helpful
    I loved this recipe. I actually skipped the sauce part and just made the egg plant patties. I also added popped amaranth for protien and marble cheese in small chuncks to bread mix So GOOD! I served them on top of a veggie curry dish and it was a big hit. Definately gonna make this again, Thanx! - 1/1/10

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    I made this and it was great!
    Thank You for posting this recipe.
    - 1/31/15