In this healthy dinner recipe, wrapping tender slices of eggplant around frozen mozzarella sticks yields eggplant Parmesan-like results in a fraction of the time. Serve with a green salad for an easy meal. Source: EatingWell Magazine, September/October 2016

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Preheat oven according to directions on mozzarella stick package.

  • Trim eggplant. Cut off the sides to make it somewhat rectangular and even, then cut lengthwise into eight 1/4-inch-thick slices. Place the slices on another baking sheet. Sprinkle with 1/4 teaspoon salt. Let stand for 10 minutes.

  • Mash garlic and 1/8 teaspoon salt with a fork. Transfer to a bowl and mix with tomatoes, basil and 1/4 teaspoon pepper. Set aside.

  • Bake mozzarella sticks according to package directions.

  • Meanwhile, blot the eggplant slices with paper towels. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Line another baking sheet with paper towels.

  • Lightly beat eggs in a shallow dish. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Dip 2 eggplant slices in the egg, letting excess drip off. Cook the eggplant until brown on both sides, 2 to 4 minutes total. Transfer to the paper-towel lined baking sheet. Repeat with 2 more eggplant slices. Add the remaining 1 tablespoon oil. Cook the remaining eggplant in 2 batches, adjusting heat as necessary.

  • Remove the paper towels from under the eggplant. Roll up a hot mozzarella stick in each eggplant slice. Bake the roll-ups until hot, about 5 minutes. Serve with the reserved tomato sauce, garnished with basil, if desired.


Mozzarella Sticks: Opt for a brand that has added sugars as close to the end of the ingredient list as possible. Aim for less than 250 mg of sodium per serving. Our Favorite: Alexia Mozzarella Stix with Olive Oil & Italian Herbs

Nutrition Facts

264 calories; 15.7 g total fat; 4.3 g saturated fat; 103 mg cholesterol; 446 mg sodium. 505 mg potassium; 20.5 g carbohydrates; 5.4 g fiber; 7 g sugar; 10 g protein; 783 IU vitamin a iu; 10 mg vitamin c; 51 mcg folate; 138 mg calcium; 1 mg iron; 30 mg magnesium;