EatingWell's Eggplant Parmesan

From EatingWell: September/October 1995 — Subscribe Now!

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:

"Love this recipe. Have fixed it many times. Have found that Chinese eggplant is great in this dish as the skin is very tender. The last time we fixed it we used homemade tomato sauce from homegrown tomatoes that we seasoned before we...

Comments

Comment	Posted
Love this recipe. Have fixed it many times. Have found that Chinese eggplant is great in this dish as the skin is very tender. The last time we fixed it we used homemade tomato sauce from homegrown tomatoes that we seasoned before we froze it. p_pulley	3 weeks 5 days ago
Love this recipe--delicious .	5 weeks 4 days ago
Love this recipe! I don't care that much about going super low-fat, so I used a lot more cheese than this called for, but baking vs. frying really gave the eggplant a fantastic texture in this dish!	9 weeks 2 days ago