EatingWell's Eggplant Parmesan

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EatingWell's Eggplant Parmesan

EatingWell's Eggplant Parmesan

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.

Serves 6

Prep Time 25 min

Total Time 70 min.

Ingredients

  • 2 eggplants, (about 2 pounds total)
  • 3 egg whites
  • 3 tablespoon water
  • 1 cup fine dry breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese, (1 ounce), divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup slivered fresh basil leaves
  • 2 1/2 cups tomato sauce
  • 3/4 cup grated part-skim mozzarella cheese, (3 ounces)

Cooking Directions

Step 1

Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.

Step 2

Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.

Step 3

Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.


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