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.

READER'S COMMENT:

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

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28 Reviews for EatingWell's Eggplant Parmesan

08/16/2010

Anonymous

Made for the first time and it won't by my last. Even my picky eater liked it.

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07/27/2010

Anonymous

Awesome recipe!
I ended up using nutritional yeast in the breadcrumb mixture instead of cheese and the flavor was still fabulous.

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07/22/2010

Anonymous

every1 in my family LOVES this! YAY eggplant.

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06/25/2010

Anonymous

This was SO good! My husband said it tasted just as good as any restaurant eggplant parm - which would easily be 2, or 3 x the calories and fat. Well done!

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