This dish revamped our view of eggplant and has become a staple in our house. It is easy, healthy and loved by everyone who tries it. If we have leftovers, I like to toast mini multi-grain baguettes, rub them with a garlic clove and top with the eggplant. Makes a great Sunday afternoon lunch.
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
This is the best way to make Eggplant Parm. I never fry anymore. It's easier, less messy and healthier. Def. Recommend this recipe
I thought this was a really great recipe remake, I used 1 lb eggpland and 1 lb zucchini b/c that's what we had and it worked well. Honestly, we didn't even miss the fact that the veggies were baked instead of fried. I was skeptical - thinking it would be dry, will DEF make again.
I halved the recipe and served it over whole wheat pasta for my husband and I and it was fantastic! We had some leftovers too. The only thing I changed was to add some spices to the breading (red pepper flakes, oregano, & dried basil) and I used panko breadcrumbs. I will definitely make this again!
This is the perfect recipe. It is delicious and easy to make. I made the eggplant parmesan for Easter and followed the same recipe for zucchini parmesan during the week. Both times I received raves. I didn't have basil leaves for the zucchini dish so mixed dry leaves with the parmesan and sprinkled them over the top. What a fantastic flavor combination! I love that, after doing the recipe just once, I could do it from my head (not usually so easy for me!). I will enjoy making and eating this over and over and will definitely share with other cooks.