Recipe by MakeItHealthy
"I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level."
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eggplant, peeled and thinly sliced
whole wheat bread crumbs
spaghetti sauce, divided
part-skim mozzarella cheese, shredded and divided
grated Parmesan cheese, divided
Absolutely delicious! This was my first eggplant recipe and it turned out great. Like the other reviews, I would recommend baking the eggplant for about 6 to 7 minutes per side instead of 5 to ensure the eggplant is not chewy. Also, I added chopped mushrooms and onion to the layers and it really added texture and taste. I also added chopped garlic..which I do to pretty much any recipe where it could work because I'm a garlic fanatic, if you like garlic, I'd recommend throwing some in there :) Will definitely use this recipe again!
The recipe turned out delicious. However it was a lot of work prepping and the final 'presentation' with the baked eggplant looked dry. It wasn't dry, just looked as if it might be. It was for my family so they didn't care. Even my 5 year old ate it! However if I made it for guests I would probably put extra sauce over the top layer of baked eggplant to cover it before I put on the cheese.
A really tasty dish. My eggplant was a bit chewy, so could probably have used a few more minutes in the oven. Also, halved the original recipe. Definitely will use this recipe again as soon as we get another eggplant from my garden.
Great alternative to frying eggplant! The only thing is I prefer panko bread crumbs over regular and I did add salt, pepper, and italian seasoning to bread crumbs before I dipped eggplant. I also used the garden fresh spaghetti sauce recipe from this sight! Made it very delicious!
The eggplant really needs to cook at 425 F, 350 is too low and it will be unpleasantly chewy. I made the recipe twice, and it was much better when the eggplant was cooked at a hotter temp. Otherwise, good recipe.
Excellent recipe. For an even healthier version try using ground flax seed and water mixture at a ratio of 1 tbsp flax to 3 tbsp water as a substitute for the eggs. Then prepare the eggplant early by slicing them, sparingly sprinkle with sea salt, placing them on paper towels in single layers and watch the towels soak up the water. Let them sit for about an hour before coating them in flax mixture and bread crumbs. . Best Eggplant Parmesan we've ever made at home!!!
Made this last night for dinner. I cut the recipe in half since I was just cooking for myself, but I followed everything else exactly. Turned out GREAT!
This was a winner. Made a few changes based on what i had available, Panko and Provolone instead of whole wheat and mozzerella. It was fantastic.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Eggplant Parmesan II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 139
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