Wow, this was absolutely delicious. I'm saving this recipe!
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
Very good! I added another 1-2 cups of sauce because I made the dish in a 9x13 baking dish and doubled the mozzarella cheese...whole family enjoyed this.
This tasted just as good, if not better, than the fried version I make. Plus it was easier to make since you can bake all the eggplant at once instead of frying multiple skillets.
I made this recipe last night and it was great! The eggplant was nice and soft and it was easy to make! Very filling too and you don't have to feel guilty about it!
This recipe was very good. I will be using it again. Thanks