READY IN 1 hr

Healthier Eggplant Parmesan II

Read Reviews (9)

"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." — MakeItHealthy

Directions

Preheat oven to 350 degrees F (175 degrees C).
Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
Bake in preheated oven until golden brown, about 35 minutes.

Kitchen-Friendly View

PREP 25 mins
COOK 35 mins
READY IN 1 hr

Footnotes

Editor's Notes:
This recipe is a healthier version of Eggplant Parmesan II.

Reviews More Reviews

Jun 05, 2012

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.

—MrsCMiller

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Aug 02, 2012

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!

—Jamie

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10 Ratings

Sep 18, 2012

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!

—groberro

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Dec 04, 2012

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!

—Kelly

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Aug 07, 2012

This was really good. The only thing I changed was that I added a little ricotta cheese. Amazing!

—Nikki

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Aug 30, 2012

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.

—brandysue

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May 09, 2013

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!!!

—cmweldon

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Dec 20, 2012

I have made this several times. The quality of the pasta sauce can make a difference in the results. It was always delicious but really incredible with my mom's arrabiata sauce - made from her garden's tomatoes! I am making this for Christmas eve.

—Tatabox1

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Nutrition

Calories
424 kcal
21%

Carbohydrates
51.1 g
16%

Cholesterol
62 mg
21%

Fat
15.5 g
24%

Fiber
12.7 g
51%

Protein
22.4 g
45%

Sodium
1302 mg
52%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Healthier Eggplant Parmesan II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 424
Calories from Fat: 139

% Daily Value *
Total Fat 15.5g 24 %
Saturated Fat 7g 35 %
Cholesterol 62mg 21 %
Sodium 1302mg 52 %
Potassium 1138mg 32 %
Total Carbohydrates 51.1g 16 %
Dietary Fiber 12.7g 51 %
Protein 22.4g 45 %
** Sugars 21.2g
Vitamin A 24 %
Vitamin C 13 %
Calcium 59 %
Iron 31 %
Thiamin 29 %
Niacin 99 %
Vitamin B6 35 %
Magnesium 37 %
Folate 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.