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EatingWell's Eggplant Parmesan

September/October 1995

Your rating: None Average: 4.1 (216 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.



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

34 Reviews for EatingWell's Eggplant Parmesan

02/11/2011
SO GOOD

This exceeding my expectations in every single way. The eggplant after baking was perfectly crisp and seasoned. I doubted the taste of the sauce w/ just basil so I added a wee bit of italian seasoning w/o salt and that combined with the eggplant was through the roof. This is going straight to the top of my favorites!

Comments
11/30/2010
Anonymous

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

Alleyne

Comments
11/15/2010

Delicious and easy! Better than any eggplant parmesan I have ever had at a restaurant! Just added some extras to tomatoe sauce and that was it.

Comments
10/25/2010
Anonymous

Delicious! And it was nice to try a version that didn't require frying.

Comments
10/18/2010
Anonymous

This was great! I used Italian breadcrumbs instead of plain and spaghetti sauce that I had on hand. It was slightly time-consuming for a weeknight meal just because the baking time is almost an hour, but perfect for a Sunday-night meal. I served over whole wheat pasta. Easy and terrific!

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