Advertisement

EatingWell's Eggplant Parmesan

September/October 1995

Your rating: None Average: 4.1 (214 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

07/12/2014
Anonymous
This will be a regular at our house!

This was a hit. I did make some additions to boost the flavor of the sauce. I used 2 eggplants instead of 3 preparing them just as the recipe indicated. For the sauce I sauteed peppers and onions, used 4 cups of tomato sauce (instead of 2 1/2), and simmered with chopped garlic, Italian Seasoning, fresh basil, 1/2 tsp. of beef base, a dash of crushed red peppers, black pepper and Soy crumbles. I let the sauce simmer on the stove while the eggplant was baking. I had 3 layers of eggplant when assembling and this made plenty of rich sauce for all. Hubby loved it and didn't even realize he was eating a vegetarian dish! It was plenty for the entire family with leftovers for another meal.

Does not taste like a low calorie meal
Delicious AND Low Cal
Comments
01/14/2014
Anonymous
Flavorful and easier than the traditional eggplant parmesan

I cut this in half and used one med-large eggplant. It's lighter and without having to fry the eggplant slices, it's much easier than the traditional recipe. I didn't have mozzarella but did have monterey jack cheese, which worked just fine. Will make again.--But it should tell you to salt and press the eggplant slices in advance, to remove bitter juice!

lower calorie and less messy
Comments
10/03/2013
Anonymous

I have made this dish several times and my family and I really enjoy it. I add some red wine, crushed red pepper, freshly-grated garlic and crushed fennel seed to the tomato sauce. The spices and wine keep the tomato sauce from being boring, without adding much additional work. After baking, I top the casserole with chopped fresh basil.

Comments
08/26/2013
Tasty but Time Consuming

This definitely took me longer to make that EatingWell said, but it was a very good dish. We ate it with spaghetti and my husband didn't miss meat with his pasta.

One thing, though - this recipe makes a LOT of eggplant parm if you are having it with pasta. For two people, halving the recipe would be plenty for two meals.

taste, healthy
Comments
06/29/2013
Anonymous

Make your own bread crumbs with fresh gsrlic and basil ! With my own home made spaghetti sauce.....it was outrageous!

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?

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

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