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)
Preheat oven to 400°F. Coat two baking sheets and an 8-by-11½-inch baking dish with nonstick cooking spray.
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.
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.
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
February 01, 2019
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
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
By: Jean Eake
February 25, 2018
By: I love Lemons
I have made this recipe several times and I love it!
January 22, 2018
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
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
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
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.