For this healthy take on baked eggplant Parmesan, we've swapped out the traditional mozzarella and Parmesan cheese for Cheddar. A simple tomato sauce and a sprinkle of fresh basil brighten up the flavors in this easy dinner that'll please the whole family. Try it the next time you have a bumper crop of eggplant!

EatingWell Test Kitchen


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Coat an 8-inch-square glass baking dish with cooking spray.

  • Whisk egg in a shallow dish. Place breadcrumbs in another shallow dish. Dip eggplant slices in the egg and then dredge in the breadcrumbs to coat thoroughly; transfer to a plate.

  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the eggplant slices and cook until browned on the first side, about 2 minutes. Turn the slices, add 1 teaspoon oil and reduce heat to medium; cook until browned on the second side, about 2 minutes. Transfer the cooked eggplant to the prepared baking dish. Repeat with the remaining oil and eggplant; transfer the cooked slices back to the plate.

  • Wipe out the pan; add tomato sauce and salt, and bring to a simmer over medium-high heat, stirring constantly. Remove from the heat and stir in basil. Pour half the sauce over the eggplant in the baking dish. Sprinkle with half the cheese. Layer on the remaining eggplant. Top with the remaining sauce.

  • Cover the baking dish with foil. Bake until bubbling, about 10 minutes. Remove the foil, sprinkle with the remaining cheese and continue baking until the cheese is melted, 3 to 5 minutes.

Nutrition Facts

401 calories; protein 13.9g 28% DV; carbohydrates 32.8g 11% DV; exchange other carbs 2; dietary fiber 5.5g 22% DV; sugars 9.4g; fat 24.2g 37% DV; saturated fat 6.4g 32% DV; cholesterol 111.6mg 37% DV; vitamin a iu 1164.6IU 23% DV; vitamin c 11.1mg 18% DV; folate 52.5mcg 13% DV; calcium 242mg 24% DV; iron 3mg 17% DV; magnesium 42.4mg 15% DV; potassium 628.5mg 18% DV; sodium 478.5mg 19% DV; thiamin 0.1mg 8% DV.

Reviews (6)

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6 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
Panko breadcrumbs and veggie crumblers I used fresh tomatoes onions basil ans Sally. Also used Panko breadcrumbs and Mexican blend cheese. Finally I added a package of frozen veggie crumbles to the sauce for a meaty flavor. Pros: Easy filling Read More
Rating: 1 stars
Raw Eggplant in Meager Sauce My eggplant must have been too big around because I couldn't fit more than four slices in a single layer in my 12-inch skillet or in my 8-inch baking dish. The result was raw eggplant. I also had trouble slicing the eggplant into even slices; a mandonlin slicer would have helped. Pros: Healthful ingredients Cons: Inadequate directions Read More
Rating: 4 stars
This was my first experience cooking with eggplant. It was good and easy but I think I sliced the eggplant too thick. Read More
Rating: 4 stars
Absolutely excellent. Tasted fresh and was filling. Used double the cheese it called for and didn't even feel that was an excessive amount though. Read More
Rating: 4 stars
For a low carb version I substituted ground pork rinds for the breadcrumbs as I do with just about every other recipe I "tweak". Read More
Rating: 4 stars
Very Tasty! I was surprised how yummy this was. Olive Garden Eggplant Parm is a favorite of mine and I never dared to try eggplant at home. I was unsure how big an eggplant I should use. I had exactly the right amount of ingredients although I admit I was liberal with the cheese and it wasn't reduced fat. Also I added some garlic powder to the tomato sauce. My husband the meat eater enjoyed it too. Definitely give it a try. Pros: Easy tastes good Cons: Wasn't sure how big of an eggplant to use. Read More