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!
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
Great recipe! Had the yummy italian flavors without all the calories. Will be keeping this one and making again!
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.
Delicious! And it was nice to try a version that didn't require frying.
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!