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.
EatingWell's Eggplant Parmesan
From EatingWell: September/October 1995
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.
34 Reviews for EatingWell's Eggplant Parmesan
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
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
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!
Made this tonight and even my 6 yr old ate it =) That's worthy of a good review from me!