EatingWell's Eggplant Parmesan

September/October 1995

Your rating: None Average: 4 (234 votes)

We reduced fat by coating the eggplant with egg whites instead of whole eggs and baking, rather than frying, the slices for a lighter version of this classic.

"Great recipe! Had the yummy italian flavors without all the calories. Will be keeping this one and making again! Alleyne "
EatingWell's Eggplant Parmesan

34 Reviews for EatingWell's Eggplant Parmesan

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.

Easy to follow recipe, healthy, quick
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

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

Great textures; flavors mix well; doesn't leave you with a greasy mouth feel like fried eggplant par
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!

Light, flavorful

Made this tonight and even my 6 yr old ate it =) That's worthy of a good review from me!

personal photo from tonight's meal...

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