Eggplant Parmesan, Healthy Version

Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried.  The slices are layered with spaghetti sauce, mozzarella and parmesan cheeses.


3 eggplant, peeled and thinly sliced

2 eggs, beaten

4 cups Italian seasoned bread crumbs

6 cups spaghetti sauce, divided

1 (16 oz) package mozzarella cheese, shredded and divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon dried basil


1.  Preheat oven to 350 degrees F

2.  Dip eggplant slices in egg, then in bread crumbs.  Place in a single layer on a baking sheet.  Bake in preheated oven for 5 minutes on each side.

3.  In a 9 x 13 inch baking dish spread spaghetti sauce to cover the bottom.  Place a layer of eggplant slices in the sauce.  Sprinkle with mozzarella and Parmesan cheeses.  Repeat with remaining ingredients, ending with the cheeses.  Sprinkle basil on top.

4.  Bake in preheated oven for 35 minutes, or until golden brown


10 Servings

Per Serving:  487 calories; 16 g total fat; 78 mg cholesterol; 1663 mg sodium; 62.1 g carbs; 8.8 g fiber; 24.2 g protein.


1 comment (Add your own)

1. Cindy G wrote:
Have made this several times. Surprisingly easy and really yummy. Just a small tip to take the bitterness out of eggplant. Line a cookie sheet with paper towel. Slice the eggplant thin and layer on the paper towels. Salt. Layer again with paper towel and repeat. Let sit for 15 minutes. Wipe the liquid from the eggplant and proceed with recipe.

August 23, 2012 @ 4:43 PM

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