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EatingWell's Eggplant Parmesan

September/October 1995

Your rating: None Average: 4 (236 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

34 Reviews for EatingWell's Eggplant Parmesan

08/31/2010
Anonymous

This is a delicious dish! I decided to spruce up the tomato sauce. I sauted a roughly chopped onion in olive oil until halfway cooked. Then I added a clove of garlic and 1/2 cup sliced baby portabella mushrooms. I continued cooking until mushrooms were halfway cooked. Next, I added 1/3 cup spinach, a can of fire roasted diced tomatoes, and fresh basil leaves. I cooked it for a couple of minutes then added a cup of chicken broth. The sauce was simmered until it was no longer too liquid (About 20 minutes). This really kicked this dish to another level - not that it needed it from what I've read.

Comments
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.

Comments
07/22/2010
Anonymous

every1 in my family LOVES this! YAY eggplant.

Comments
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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