Rating: 4 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
stand:
30 mins
bake:
32 mins
total:
1 hr 32 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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

  • 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.

  • 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.

  • 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.

Tips

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

Nutrition Facts

279 calories; fat 8g; cholesterol 18mg; saturated fat 4g; carbohydrates 36g; insoluble fiber 9g; sugars 8g; protein 16g; vitamin a 340.1IU; vitamin c 7.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 32.3mcg; vitamin b12 0.1mcg; sodium 513mg; potassium 369mg; calcium 191.8mg; iron 1.6mg.
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