EatingWell's Eggplant Parmesan

September/October 1995

Your rating: None Average: 4 (254 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.

"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

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
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

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.

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

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


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


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?

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