Recipes and Cooking Baked Eggplant Parmesan 4.1 (16) 1 Review 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 14, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Stand Time: 30 mins Bake Time: 32 mins Total Time: 1 hrs 32 mins Servings: 4 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 1.5 pound eggplant 1 teaspoon salt 2 egg whites, lightly beaten 1 ½ cup whole wheat panko (Japanese-style bread crumbs) 3 tablespoon grated Parmesan cheese 1 teaspoon garlic powder 1 teaspoon dried basil, crushed 1 teaspoon dried oregano, crushed 1 cup tomato-and-basil pasta sauce ¾ cup shredded Italian-blend cheeses (4 ounces) Directions 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. 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. Jason Donnelly Tips Typical Eggplant Parmesan: 850 calories, 35 g fat (Olive Garden) Rate it Print Nutrition Facts (per serving) 279 Calories 8g Fat 36g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 279 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 18mg 6% Sodium 513mg 22% Total Carbohydrate 36g 13% Total Sugars 8g Protein 16g Vitamin C 7.7mg 39% Calcium 191.8mg 15% Iron 1.6mg 9% Potassium 369mg 8% Folate, total 32.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.