Eggplant-Cheddar Bake

EatingWell Serves Two

Your rating: None Average: 3.9 (86 votes)

Forget the deep-fried, oily eggplant Parmesan that you usually get with take-out. This version celebrates the eggplant with plenty of rich flavor, but without all the fat and calories of the old standby.

"For a low carb version, I substituted ground pork rinds for the breadcrumbs as I do with just about every other recipe I "tweak". "
Eggplant-Cheddar Bake

Makes: 2 servings

Active Time:

Total Time:


  • 1 large egg
  • 1/2 cup plain dry breadcrumbs
  • 12 1/4-inch-thick slices eggplant, (about 1/2 medium eggplant)
  • 6 teaspoons extra-virgin olive oil, divided
  • 1 8-ounce can reduced-sodium tomato sauce
  • 1/8 teaspoon salt, or to taste
  • 1/4 cup chopped fresh basil
  • 1/3 cup shredded reduced-fat Cheddar cheese, divided


  1. Preheat oven to 450°F. Coat an 8-inch-square glass baking dish with cooking spray.
  2. Whisk egg in a shallow dish. Place breadcrumbs in another shallow dish. Dip eggplant slices in the egg and then dredge in the breadcrumbs to coat thoroughly; transfer to a plate.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the eggplant slices and cook until browned on the first side, about 2 minutes. Turn the slices, add 1 teaspoon oil and reduce heat to medium; cook until browned on the second side, about 2 minutes. Transfer the cooked eggplant to the prepared baking dish. Repeat with the remaining oil and eggplant; transfer the cooked slices back to the plate.
  4. Wipe out the pan; add tomato sauce and salt, and bring to a simmer over medium-high heat, stirring constantly. Remove from the heat and stir in basil. Pour half the sauce over the eggplant in the baking dish. Sprinkle with half the cheese. Layer on the remaining eggplant. Top with the remaining sauce.
  5. Cover the baking dish with foil. Bake until bubbling, about 10 minutes. Remove the foil, sprinkle with the remaining cheese and continue baking until the cheese is melted, 3 to 5 minutes.


Per serving: 373 calories; 20 g fat (4 g sat, 12 g mono); 110 mg cholesterol; 34 g carbohydrates; 14 g protein; 6 g fiber; 554 mg sodium; 728 mg potassium.

Nutrition Bonus: Vitamin A (30% daily value), Calcium & Iron (20% dv), Vitamin A (15% dv).

Carbohydrate Servings: 2

Exchanges: 1 starch, 2 vegetables, 1 medium-fat meat, 3 fat

More From EatingWell

Recipe Categories

Total Time
45 minutes or less
Health & Diet Considerations
High calcium
High fiber
High potassium
Preparation/ Technique

Ease of Preparation
Type of Dish
Main dish, vegetarian
EatingWell Serves Two
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