Eggplant-Cheddar Bake

Eggplant-Cheddar Bake

6 Reviews
From the EatingWell Kitchen

Forget the deep-fried, oily eggplant Parmesan that you usually get with take-out. This version celebrates the eggplant with plenty of rich flavor, but without all the fat and calories of the old standby.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 large egg
  • 1/2 cup plain dry breadcrumbs
  • 12 1/4-inch-thick slices eggplant, (about 1/2 medium eggplant)
  • 6 teaspoons extra-virgin olive oil, divided
  • 1 8-ounce can reduced-sodium tomato sauce
  • 1/8 teaspoon salt, or to taste
  • 1/4 cup chopped fresh basil
  • 1/3 cup shredded reduced-fat Cheddar cheese, divided

Preparation

  • Active

  • Ready In

  1. Preheat oven to 450°F. Coat an 8-inch-square glass baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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 information

  • Per serving: 358 calories; 20 g fat(4 g sat); 5 g fiber; 33 g carbohydrates; 14 g protein; 51 mcg folate; 97 mg cholesterol; 10 g sugars; 975 IU vitamin A; 11 mg vitamin C; 221 mg calcium; 4 mg iron; 565 mg sodium; 635 mg potassium
  • Carbohydrate Servings: 2

Reviews 6

August 28, 2013
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By: EatingWell User
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
July 27, 2012
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By: EatingWell User
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
October 10, 2011
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By: Kristin
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.
November 27, 2010
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By: EatingWell User
For a low carb version, I substituted ground pork rinds for the breadcrumbs as I do with just about every other recipe I "tweak".
August 14, 2010
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By: EatingWell User
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.
June 10, 2010
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By: EatingWell User
This was my first experience cooking with eggplant. It was good and easy, but I think I sliced the eggplant too thick.