Advertisement

EatingWell's Eggplant Parmesan

September/October 1995

Your rating: None Average: 4.1 (217 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

06/03/2010
Anonymous

Wow, this was absolutely delicious. I'm saving this recipe!

Comments
04/07/2010

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.

Comments
04/03/2010
Anonymous

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.

Comments
03/16/2010
Anonymous

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!

Comments
01/23/2010
Anonymous

This recipe was very good. I will be using it again. Thanks

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner