Healthier Eggplant Parmesan II

Healthier Eggplant Parmesan II

20 Reviews 4 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
MakeItHealthy
Recipe by  MakeItHealthy

“I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
  3. Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
  4. Bake in preheated oven until golden brown, about 35 minutes.

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Reviews (20)

Rate This Recipe
MrsCMiller
29

MrsCMiller

A really tasty dish. My eggplant was a bit chewy, so could probably have used a few more minutes in the oven. Also, halved the original recipe. Definitely will use this recipe again as soon as we get another eggplant from my garden.

groberro
25

groberro

Absolutely delicious! This was my first eggplant recipe and it turned out great. Like the other reviews, I would recommend baking the eggplant for about 6 to 7 minutes per side instead of 5 to ensure the eggplant is not chewy. Also, I added chopped mushrooms and onion to the layers and it really added texture and taste. I also added chopped garlic..which I do to pretty much any recipe where it could work because I'm a garlic fanatic, if you like garlic, I'd recommend throwing some in there :) Will definitely use this recipe again!

Jamie
23

Jamie

Great alternative to frying eggplant! The only thing is I prefer panko bread crumbs over regular and I did add salt, pepper, and italian seasoning to bread crumbs before I dipped eggplant. I also used the garden fresh spaghetti sauce recipe from this sight! Made it very delicious!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 424 cal
  • 21%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 51.1 g
  • 16%
  • Protein
  • 22.4 g
  • 45%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 1302 mg
  • 52%

Based on a 2,000 calorie diet

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Crunchy Eggplant Parmesan

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No-Frying Eggplant Parmesan