EatingWell's Eggplant Parmesan

EatingWell's Eggplant Parmesan

42 Reviews
From: EatingWell Magazine, September/October 1995

This lighter take on eggplant parmesan maintains all the flavors of the classic dish but is baked instead of fried. There are also 11 grams of filling protein in this hearty vegetarian side dish.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 eggplants, (about 2 pounds total)
  • 3 egg whites
  • 3 tablespoons water
  • 1 cup fine dry breadcrumbs
  • ½ cup freshly grated Parmesan cheese, (1 ounce), divided
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup slivered fresh basil leaves
  • 2½ cups tomato sauce
  • ¾ cup grated part-skim mozzarella cheese, (3 ounces)


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat two baking sheets and an 8-by-11½-inch baking dish with nonstick cooking spray.
  2. Cut eggplants crosswise into ¼-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, ¼ cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
  3. Stir basil into tomato sauce. Spread about ½ cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.

Nutrition information

  • Per serving: 204 calories; 6 g fat(3 g sat); 7 g fiber; 29 g carbohydrates; 11 g protein; 85 mcg folate; 13 mg cholesterol; 11 g sugars; 1,228 IU vitamin A; 45 mg vitamin C; 209 mg calcium; 2 mg iron; 576 mg sodium; 777 mg potassium
  • Nutrition Bonus: Vitamin C (75% daily value), Vitamin A (25% dv), Calcium (21% dv), Folate (21% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 4 vegetable, 1 medium-fat meat

Reviews 42

February 01, 2019
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By: Ron Jeremy
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.....
January 24, 2019
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By: Peter C
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.
September 08, 2018
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By: Jean Eake
Sooooooo good!!
February 25, 2018
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By: I love Lemons
I have made this recipe several times and I love it!
January 22, 2018
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By: Jacqueline Madsen
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!
June 27, 2017
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By: Heather St. Pierre
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!
March 24, 2017
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By: Bankerbabe
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!
February 19, 2017
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By: Beth
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.
July 12, 2014
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By: EatingWell User
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
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