Here we bake breaded eggplant for crispy results with fewer calories to boot. This makeover of the classic recipe was originally developed by our Test Kitchen in 1995 and got an update in 2020 for our 30th anniversary issue.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1995; October 2020 30th Anniversary
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in middle and lower thirds of oven; preheat to 400°F. Coat 2 baking sheets and a 9-by-13-inch baking dish with cooking spray.

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  • Whisk eggs and water in a shallow bowl. Mix breadcrumbs, 1/4 cup Parmesan and Italian seasoning in another shallow dish. Dip eggplant in the egg mixture, then coat with the breadcrumb mixture, gently pressing to adhere.

  • Arrange the eggplant in a single layer on the prepared baking sheets. Generously spray both sides of the eggplant with cooking spray. Bake, flipping the eggplant and switching the pans between racks halfway, until the eggplant is tender and lightly browned, about 30 minutes. Season with salt and pepper.

  • Meanwhile, mix tomato sauce, basil, garlic and crushed red pepper in a medium bowl.

  • Spread about 1/2 cup of the sauce in the prepared baking dish. Arrange half the eggplant slices over the sauce. Spoon 1 cup sauce over the eggplant and sprinkle with 1/4 cup Parmesan and 1/2 cup mozzarella. Top with the remaining eggplant, sauce and cheese.

  • Bake until the sauce is bubbling and the top is golden, 20 to 30 minutes. Let cool for 5 minutes. Sprinkle with more basil before serving, if desired.

Nutrition Facts

241 calories; protein 14g 28% DV; carbohydrates 28g 9% DV; exchange other carbs 2; dietary fiber 6g 24% DV; sugars 9g; fat 9g 14% DV; saturated fat 4g 20% DV; cholesterol 83mg 28% DV; vitamin a iu 1227.9IU 25% DV; vitamin c 44.7mg 74% DV; folate 84.7mcg 21% DV; calcium 209.4mg 21% DV; iron 1.9mg 11% DV; magnesium 53.4mg 19% DV; potassium 761mg 21% DV; sodium 553mg 22% DV; thiamin 0.3mg 30% DV.

Reviews (45)

Read More Reviews
46 Ratings
  • 5 star values: 40
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/23/2020
This was easy and delicious!!! I don't ever really review recipes but I had to for this one. It was a big hit at our home! Since we like our food with a little kick I added red pepper flakes too. Love!! Read More
Rating: 5 stars
07/17/2019
my favorite eatingwell recipe so far Read More
Rating: 5 stars
04/18/2019
An excellent version. I actually prefer this to regular eggplant parm. The eggplant stays nice and crispy and it is not gooey with too much cheese. This is a keeper Read More
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Rating: 5 stars
02/01/2019
Excellent dish. I have tried this dish many times but recently I used balsamic glaze (slightly warmed) instead of balsamic vinegar. It took this dish to a new level..... Read More
Rating: 5 stars
01/24/2019
Terrific recipe. Simple light and delicious. Used a variegated eggplant variety that turned out great. As good as any recipe I've made or even eaten out. Will definitely make again. Read More
Rating: 5 stars
09/09/2018
Sooooooo good!! Read More
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Rating: 5 stars
02/25/2018
I have made this recipe several times and I love it! Read More
Rating: 4 stars
01/22/2018
I added fresh garlic (pressed) oregano and dried parsley to the tomato sauce. Also used two 15-oz cans of sauce (no salt added). Used 1 1/2 eggplants as they were huge and I have smaller Pyrex dish. It was very tasty and I like the method of baking the eggplant much better than the old method of frying. Delish! Read More
Rating: 5 stars
06/27/2017
Made this recipe for dinner last night. It was awesome! Only thing I did was add some chopped onions garlic and mushrooms to the tomato sauce. I also mixed Italian bread crumbs and panko for the eggplant coating and served over whole wheat spaghetti. Will definitely be making this again! Had it for lunch today and it was even better leftover! Read More
Rating: 5 stars
03/25/2017
I made this as outlined. My family and friends loved it. Its now a family favorite. My kids don't like Eggplant Parmesan....but loved this one. Someone mentioned it tasting like it had meat in it..and that is true. It has great flavor... easy to make! Read More
Rating: 5 stars
02/19/2017
We loved this (like everyone else that's reviewed it)! I halved the recipe and it made 4 normal-sized servings. I used pasta sauce and added sautéed onions and mushrooms and served it on WW pasta but other than that followed the recipe. It's a little time-consuming but worth it. Read More
Rating: 5 stars
07/12/2014
This will be a regular at our house! This was a hit. I did make some additions to boost the flavor of the sauce. I used 2 eggplants instead of 3 preparing them just as the recipe indicated. For the sauce I sauteed peppers and onions used 4 cups of tomato sauce (instead of 2 1/2) and simmered with chopped garlic Italian Seasoning fresh basil 1/2 tsp. of beef base a dash of crushed red peppers black pepper and Soy crumbles. I let the sauce simmer on the stove while the eggplant was baking. I had 3 layers of eggplant when assembling and this made plenty of rich sauce for all. Hubby loved it and didn't even realize he was eating a vegetarian dish! It was plenty for the entire family with leftovers for another meal. Pros: Does not taste like a low calorie meal Read More
Rating: 4 stars
01/14/2014
Flavorful and easier than the traditional eggplant parmesan I cut this in half and used one med-large eggplant. It's lighter and without having to fry the eggplant slices it's much easier than the traditional recipe. I didn't have mozzarella but did have monterey jack cheese which worked just fine. Will make again.--But it should tell you to salt and press the eggplant slices in advance to remove bitter juice! Pros: lower calorie and less messy Read More
Rating: 4 stars
10/03/2013
I have made this dish several times and my family and I really enjoy it. I add some red wine crushed red pepper freshly-grated garlic and crushed fennel seed to the tomato sauce. The spices and wine keep the tomato sauce from being boring without adding much additional work. After baking I top the casserole with chopped fresh basil. Read More
Rating: 4 stars
08/26/2013
Tasty but Time Consuming This definitely took me longer to make that EatingWell said but it was a very good dish. We ate it with spaghetti and my husband didn't miss meat with his pasta. One thing though - this recipe makes a LOT of eggplant parm if you are having it with pasta. For two people halving the recipe would be plenty for two meals. Pros: taste healthy Cons: time consuming Read More
Rating: 4 stars
06/29/2013
Make your own bread crumbs with fresh gsrlic and basil! With my own home made spaghetti sauce.....it was outrageous! Read More
Rating: 5 stars
06/28/2013
A definite keeper My husband's first comment when I made this was where's the meat? but it was love at first bite for him. The recipe was enough for dinner and two lunches each and was even better when re-heated. I love that it's low in calories but rich in flavor. I'll definitely be keeping this recipe bookmarked. Pros: Easy to follow recipe healthy quick Read More
Rating: 5 stars
04/12/2013
Cut calories more with Panko Really great recipe. My husband raved about it all night. Definitely make with panko instead of breadcrumbs - alot less calories and better crunch! Try to get flavored panko if possible. This recipe rivals some of the best eggplant parms I've had without the grease. I utterly adore it and will add it into my usual rotation Pros: Delicious! Read More
Rating: 5 stars
02/01/2013
The ONLY way to celebrate and eat eggplant parmesan! This is the only Eggplant Parmesan recipe I've used since Eating Well came out with it in 1995. It's a recipe that convinces people (like me) who always thought they didn't like eggplant that it can be a tasty dinner option. I tried eggplant parmesan in restaurants a few times but it always left a greasy feeling in my mouth and I had pretty much given up on it until I tried this recipe-try it you'll LOVE it!!! Joyce Pros: Great textures; flavors mix well; doesn't leave you with a greasy mouth feel like fried eggplant par Cons: Can't think of one con! Read More
Rating: 5 stars
08/29/2012
Delicious light way to eat eggplant! I was inspired to use this recipe because of the prodigious amounts of eggplant produced in our backyard garden this year. Other than me no one else in our house considers themselves an eggplant lover (or even eggplant liker). I made this with homemade tomato sauce and panko breadcrumbs. It turned out to be mouthwateringly delicious and light unlike any other eggplant parm I've ever had. The baked pieces retained some crispiness which was lovely. Everyone gobbled it up and my 13-year-old son wants to make this a weekly routine! Pros: Light flavorful Cons: A little time-consuming...but worth it! Read More
Rating: 4 stars
06/19/2012
Delicious! Made this tonight and even my 6 yr old ate it =) That's worthy of a good review from me! Read More
Rating: 5 stars
02/17/2012
Our Go-To Eggplant Dish This dish revamped our view of eggplant and has become a staple in our house. It is easy healthy and loved by everyone who tries it. If we have leftovers I like to toast mini multi-grain baguettes rub them with a garlic clove and top with the eggplant. Makes a great Sunday afternoon lunch. Pros: Easy healthy look like a pro chef Cons: takes more time than expected to slice eggplant and coat Read More
Rating: 5 stars
01/26/2012
The only way I make it now This is the best way to make Eggplant Parm. I never fry anymore. It's easier less messy and healthier. Def. Recommend this recipe Pros: tastes better Read More
Rating: 5 stars
10/31/2011
Love this recipe! I don't care that much about going super low-fat so I used a lot more cheese than this called for but baking vs. frying really gave the eggplant a fantastic texture in this dish! Read More
Rating: 5 stars
10/30/2011
Love this recipe--delicious. Read More
Rating: 5 stars
10/30/2011
Love this recipe. Have fixed it many times. Have found that Chinese eggplant is great in this dish as the skin is very tender. The last time we fixed it we used homemade tomato sauce from homegrown tomatoes that we seasoned before we froze it. Read More
Rating: 5 stars
10/30/2011
Very good! Better than a lot of restaurant's eggplant parm I've had on account of it being thinly sliced. I will be making this again for sure. Read More
Rating: 5 stars
10/30/2011
This recipe was very good. I will be using it again. Thanks Read More
Rating: 5 stars
10/30/2011
I made this recipe last night and it was great! The eggplant was nice and soft and it was easy to make! Very filling too and you don't have to feel guilty about it! Read More
Rating: 5 stars
10/30/2011
This tasted just as good if not better than the fried version I make. Plus it was easier to make since you can bake all the eggplant at once instead of frying multiple skillets. Read More
Rating: 5 stars
10/30/2011
Very good! I added another 1-2 cups of sauce because I made the dish in a 9x13 baking dish and doubled the mozzarella cheese...whole family enjoyed this. Read More
Rating: 5 stars
10/30/2011
Wow this was absolutely delicious. I'm saving this recipe! Read More
Rating: 5 stars
10/30/2011
This was SO good! My husband said it tasted just as good as any restaurant eggplant parm - which would easily be 2 or 3 x the calories and fat. Well done! Read More
Rating: 5 stars
10/30/2011
every1 in my family LOVES this! YAY eggplant. Read More
Rating: 5 stars
10/30/2011
Awesome recipe! I ended up using nutritional yeast in the breadcrumb mixture instead of cheese and the flavor was still fabulous. Read More
Rating: 5 stars
10/30/2011
Made for the first time and it won't by my last. Even my picky eater liked it. Read More
Rating: 5 stars
10/30/2011
This is a delicious dish! I decided to spruce up the tomato sauce. I sauted a roughly chopped onion in olive oil until halfway cooked. Then I added a clove of garlic and 1/2 cup sliced baby portabella mushrooms. I continued cooking until mushrooms were halfway cooked. Next I added 1/3 cup spinach a can of fire roasted diced tomatoes and fresh basil leaves. I cooked it for a couple of minutes then added a cup of chicken broth. The sauce was simmered until it was no longer too liquid (About 20 minutes). This really kicked this dish to another level - not that it needed it from what I've read. Read More
Rating: 5 stars
10/29/2011
This was great! I used Italian breadcrumbs instead of plain and spaghetti sauce that I had on hand. It was slightly time-consuming for a weeknight meal just because the baking time is almost an hour but perfect for a Sunday-night meal. I served over whole wheat pasta. Easy and terrific! Read More
Rating: 5 stars
10/29/2011
Delicious! And it was nice to try a version that didn't require frying. Read More
Rating: 5 stars
10/29/2011
Delicious and easy! Better than any eggplant parmesan I have ever had at a restaurant! Just added some extras to tomatoe sauce and that was it. Read More
Rating: 5 stars
10/29/2011
Great recipe! Had the yummy italian flavors without all the calories. Will be keeping this one and making again! Alleyne Read More
Rating: 5 stars
10/29/2011
SO GOOD This exceeding my expectations in every single way. The eggplant after baking was perfectly crisp and seasoned. I doubted the taste of the sauce w/ just basil so I added a wee bit of italian seasoning w/o salt and that combined with the eggplant was through the roof. This is going straight to the top of my favorites! Read More
Rating: 5 stars
10/29/2011
EatingWell's Eggplant Parmesan This is the perfect recipe. It is delicious and easy to make. I made the eggplant parmesan for Easter and followed the same recipe for zucchini parmesan during the week. Both times I received raves. I didn't have basil leaves for the zucchini dish so mixed dry leaves with the parmesan and sprinkled them over the top. What a fantastic flavor combination! I love that after doing the recipe just once I could do it from my head (not usually so easy for me!). I will enjoy making and eating this over and over and will definitely share with other cooks. Read More
Rating: 5 stars
10/29/2011
Great Recipe! I halved the recipe and served it over whole wheat pasta for my husband and I and it was fantastic! We had some leftovers too. The only thing I changed was to add some spices to the breading (red pepper flakes oregano & dried basil) and I used panko breadcrumbs. I will definitely make this again! Read More
Rating: 5 stars
10/29/2011
Didn't miss the fat I thought this was a really great recipe remake I used 1 lb eggpland and 1 lb zucchini b/c that's what we had and it worked well. Honestly we didn't even miss the fact that the veggies were baked instead of fried. I was skeptical - thinking it would be dry will DEF make again. Pros: Healthy recipe remake Cons: A bit time consuming - but its to be expected Read More