Healthier Eggplant Parmesan II

4.6
(70)

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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Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • 1 whole egg

  • 3 egg whites

  • 1 tablespoon water

  • 3 eggplant, peeled and thinly sliced

  • 2 cups whole wheat bread crumbs

  • 6 cups spaghetti sauce, divided

  • ¾ pound part-skim mozzarella cheese, shredded and divided

  • ½ cup grated Parmesan cheese, divided

  • ½ teaspoon dried basil

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.

Editor's Notes:

This recipe is a healthier version of Eggplant Parmesan II.

Nutrition Facts (per serving)

424 Calories
16g Fat
51g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 424
% Daily Value *
Total Fat 16g 20%
Saturated Fat 7g 35%
Cholesterol 59mg 20%
Sodium 1302mg 57%
Total Carbohydrate 51g 19%
Dietary Fiber 13g 45%
Total Sugars 21g
Protein 22g
Vitamin C 8mg 38%
Calcium 473mg 36%
Iron 3mg 17%
Potassium 1138mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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