EatingWell's Eggplant Parmesan

Great recipe. I added artichokes and mushrooms and everyone loved it!

I have made this recipe at least 10 times over the past year. I use whole eggs and not the egg whites like the video shows. I also use 5oz of fresh mozzarella. Even with this, it is a low-calorie dinner that really satisfies.

The ingredient list I'm looking at doesn't match the video or the recipe title. It calls for avocado, a jar of summer squash, and rotini pasta?? No mention of eggplant at all.

I've made this recipe two or three times and like it pretty well. I did find the time estimates more wildly optimistic than usual for eating well. With a baking time for the eggplant of 30 minutes and a baking time for the assembled Parmesan of 20-30 minutes, it is unlikely that you will be pulling this out of the oven in 45 minutes from when you started. At the very least you should double this time, which I find to be a good rule of thumb for all EatingWell recipes. I also watched the video which included a little time shortcut. They showed putting 12 eggplant slices on the baking trays but when they assembled the Parmesan, they used 22 slices. Apparently there is a way to make 10 extra slices magically appear, although they did not include instructions for this.

Awesome! I used half of the specified red pepper flakes(for the kids) and also added t2 thin layers of ricotta cheese. came out delightful!

I printed this recipe in 2018 and have made it several times. The whole family LOVED it! I just visited the website to see if there were any instructions about freezing this before baking, and I noticed that the recipe now calls for 2 whole eggs but the video still shows the 3 egg whites as written in the original recipe. I guess I will try the updated recipe...has anyone made it both ways and noticed a difference? Thanks, EatingWell, for this excellent, lightened up version of an Italian classic...it's delicious!

Delicious! I used half ground flax seed and half panko, worked great, a little more fiber and little less carbs. I will definitely be making this again!

This was easy and delicious!!! I don't ever really review recipes, but I had to for this one. It was a big hit at our home! Since we like our food with a little kick, I added red pepper flakes too. Love!!

my favorite eatingwell recipe so far

An excellent version. I actually prefer this to regular eggplant parm. The eggplant stays nice and crispy and it is not gooey with too much cheese . This is a keeper

Excellent dish. I have tried this dish many times, but recently I used balsamic glaze (slightly warmed) instead of balsamic vinegar. It took this dish to a new level.....

Terrific recipe. Simple, light and delicious. Used a variegated eggplant variety that turned out great. As good as any recipe I've made or even eaten out. Will definitely make again.

Sooooooo good!!

I have made this recipe several times and I love it!

I added fresh garlic (pressed), oregano, and dried parsley to the tomato sauce. Also used two 15-oz cans of sauce (no salt added). Used 1 1/2 eggplants, as they were huge and I have smaller Pyrex dish. It was very tasty, and I like the method of baking the eggplant much better than the old method of frying. Delish!

Made this recipe for dinner last night. It was awesome! Only thing I did was add some chopped onions, garlic and mushrooms to the tomato sauce. I also mixed Italian bread crumbs and panko for the eggplant coating and served over whole wheat spaghetti. Will definitely be making this again! Had it for lunch today and it was even better leftover!

I made this as outlined. My family and friends loved it. Its now a family favorite. My kids don't like Eggplant Parmesan....but loved this one. Someone mentioned it tasting like it had meat in it..and that is true. It has great flavor...,easy to,make!

We loved this (like everyone else that's reviewed it)! I halved the recipe and it made 4 normal-sized servings. I used pasta sauce and added sautéed onions and mushrooms and served it on WW pasta, but other than that followed the recipe. It's a little time-consuming, but worth it.

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. Pros: Does not taste like a low calorie meal

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. Pros: taste, healthy Cons: time consuming

Tasty but Time ConsumingThis 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. Pros: taste, healthyCons: time consuming

Cut calories more with Panko Really great recipe. My husband raved about it all night. Definitely make with panko instead of breadcrumbs - alot less calories and better crunch! Try to get flavored panko if possible . This recipe rivals some of the best eggplant parms I've had without the grease. I utterly adore it and will add it into my usual rotation Pros: Delicious!

Delicious, light way to eat eggplant! I was inspired to use this recipe because of the prodigious amounts of eggplant produced in our backyard garden this year. Other than me, no one else in our house considers themselves an eggplant lover (or even eggplant liker). I made this with homemade tomato sauce and panko breadcrumbs. It turned out to be mouthwateringly delicious and light unlike any other eggplant parm I've ever had. The baked pieces retained some crispiness, which was lovely. Everyone gobbled it up, and my 13-year-old son wants to make this a weekly routine! Pros: Light, flavorful Cons: A little time-consuming...but worth it!

Didn't miss the fat I thought this was a really great recipe remake, I used 1 lb eggpland and 1 lb zucchini b/c that's what we had and it worked well. Honestly, we didn't even miss the fact that the veggies were baked instead of fried. I was skeptical - thinking it would be dry, will DEF make again. Pros: Healthy recipe remake Cons: A bit time consuming - but its to be expected

EatingWell's Eggplant Parmesan This is the perfect recipe. It is delicious and easy to make. I made the eggplant parmesan for Easter and followed the same recipe for zucchini parmesan during the week. Both times I received raves. I didn't have basil leaves for the zucchini dish so mixed dry leaves with the parmesan and sprinkled them over the top. What a fantastic flavor combination! I love that, after doing the recipe just once, I could do it from my head (not usually so easy for me!). I will enjoy making and eating this over and over and will definitely share with other cooks.

EatingWell's Eggplant ParmesanThis is the perfect recipe. It is delicious and easy to make. I made the eggplant parmesan for Easter and followed the same recipe for zucchini parmesan during the week. Both times I received raves. I didn't have basil leaves for the zucchini dish so mixed dry leaves with the parmesan and sprinkled them over the top. What a fantastic flavor combination! I love that, after doing the recipe just once, I could do it from my head (not usually so easy for me!). I will enjoy making and eating this over and over and will definitely share with other cooks.

SO GOOD This exceeding my expectations in every single way. The eggplant after baking was perfectly crisp and seasoned. I doubted the taste of the sauce w/ just basil so I added a wee bit of italian seasoning w/o salt and that combined with the eggplant was through the roof. This is going straight to the top of my favorites!

SO GOODThis exceeding my expectations in every single way. The eggplant after baking was perfectly crisp and seasoned. I doubted the taste of the sauce w/ just basil so I added a wee bit of italian seasoning w/o salt and that combined with the eggplant was through the roof. This is going straight to the top of my favorites!

Delicious and easy! Better than any eggplant parmesan I have ever had at a restaurant! Just added some extras to tomatoe sauce and that was it.

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.

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.

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.