Instead of opting for its fried relative, top your bowl of pasta with baked eggplant Parmesan. This healthy eggplant recipe slims down this classic Italian restaurant order by nearly 600 calories per serving!

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375ºF. Line a large baking sheet with parchment paper; coat paper with cooking spray. Set aside. Cut eggplant crosswise into eight (about 3/4-inch-thick) slices, discarding small ends. Place slices on a double layer of paper towels. Sprinkle all sides of eggplant with the salt. Let stand about 30 minutes or until liquid is visible on the surface. Rinse salt and liquid off eggplant slices; pat dry with paper towels.

Instructions Checklist
  • Place egg whites in a shallow dish. In another shallow dish combine panko, Parmesan cheese, garlic powder, basil, and oregano.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Dip eggplant slices in egg whites, then in panko mixture, turning to coat both sides of each slice. Place coated slices on the prepared baking sheet. Sprinkle eggplant slices with some of the remaining panko mixture, if present; discard the remaining. Lightly coat tops of coated eggplant slices with cooking spray.

Instructions Checklist
  • Bake for 12 to 15 minutes or until tops are lightly browned. Carefully turn eggplant slices. Bake for 12 to 15 minutes more or until lightly browned and eggplant is tender.

Instructions Checklist
Instructions Checklist
  • Remove from oven. Increase oven temperature to 400ºF. Spoon 2 tablespoons of the pasta sauce onto each eggplant slice. Divide shredded cheese evenly among eggplant slices. Bake for 8 to 10 minutes more or until cheese is lightly browned.


Typical Eggplant Parmesan: 850 calories, 35 g fat (Olive Garden)

Nutrition Facts

279 calories; 8 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 18 mg cholesterol; 513 mg sodium. 369 mg potassium; 36 g carbohydrates; 9 g fiber; 8 g sugar; 16 g protein; 0 g trans fatty acid; 340 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 192 mg calcium; 2 mg iron;

Reviews (1)

17 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 1 stars
5 star sorry, it was wonderful!!! my family loved it!!!