Rating: 4.56 stars
70 Ratings
  • 5 star values: 47
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • 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

424 calories; protein 22.4g; carbohydrates 51.1g; fat 15.5g; cholesterol 58.6mg; sodium 1301.6mg. Full Nutrition
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Reviews (88)

Most helpful positive review

Rating: 5 stars
09/19/2012
Absolutely delicious! This was my first eggplant recipe and it turned out great. Like the other reviews, I would recommend baking the eggplant for about 6 to 7 minutes per side instead of 5 to ensure the eggplant is not chewy. Also, I added chopped mushrooms and onion to the layers and it really added texture and taste. I also added chopped garlic..which I do to pretty much any recipe where it could work because I'm a garlic fanatic, if you like garlic, I'd recommend throwing some in there :) Will definitely use this recipe again! Read More
(56)

Most helpful critical review

Rating: 3 stars
01/10/2014
The recipe turned out delicious. However it was a lot of work prepping and the final 'presentation' with the baked eggplant looked dry. It wasn't dry just looked as if it might be. It was for my family so they didn't care. Even my 5 year old ate it! However if I made it for guests I would probably put extra sauce over the top layer of baked eggplant to cover it before I put on the cheese. Read More
(3)
70 Ratings
  • 5 star values: 47
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/18/2012
Absolutely delicious! This was my first eggplant recipe and it turned out great. Like the other reviews, I would recommend baking the eggplant for about 6 to 7 minutes per side instead of 5 to ensure the eggplant is not chewy. Also, I added chopped mushrooms and onion to the layers and it really added texture and taste. I also added chopped garlic..which I do to pretty much any recipe where it could work because I'm a garlic fanatic, if you like garlic, I'd recommend throwing some in there :) Will definitely use this recipe again! Read More
(56)
Rating: 4 stars
06/05/2012
A really tasty dish. My eggplant was a bit chewy, so could probably have used a few more minutes in the oven. Also, halved the original recipe. Definitely will use this recipe again as soon as we get another eggplant from my garden. Read More
(40)
Rating: 4 stars
08/02/2012
Great alternative to frying eggplant! The only thing is I prefer panko bread crumbs over regular and I did add salt, pepper, and italian seasoning to bread crumbs before I dipped eggplant. I also used the garden fresh spaghetti sauce recipe from this sight! Made it very delicious! Read More
(33)
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Rating: 5 stars
07/14/2013
The eggplant really needs to cook at 425 F, 350 is too low and it will be unpleasantly chewy. I made the recipe twice, and it was much better when the eggplant was cooked at a hotter temp. Otherwise, good recipe. Read More
(30)
Rating: 5 stars
05/09/2013
Excellent recipe. For an even healthier version try using ground flax seed and water mixture at a ratio of 1 tbsp flax to 3 tbsp water as a substitute for the eggs. Then prepare the eggplant early by slicing them, sparingly sprinkle with sea salt, placing them on paper towels in single layers and watch the towels soak up the water. Let them sit for about an hour before coating them in flax mixture and bread crumbs. . Best Eggplant Parmesan we've ever made at home!!! Read More
(21)
Rating: 5 stars
01/25/2014
Excellent way in which to cook an Eggplant Parmesan without the frying. My additions: 1/2 cup sauteed onion two garlic cloves and about 8 fresh mushrooms sliced. (I had halved the recipe) I placed this mixture in the middle of the eggplant slices. Used Panko breadcrumbs and season with garlic salt and Italian seasoning. Looks and smells great. Pleasant presentation and kudos for ease of preparedness. Read More
(9)
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Rating: 5 stars
08/30/2012
This was a winner. Made a few changes based on what i had available Panko and Provolone instead of whole wheat and mozzerella. It was fantastic. Read More
(7)
Rating: 5 stars
12/04/2012
Made this last night for dinner. I cut the recipe in half since I was just cooking for myself but I followed everything else exactly. Turned out GREAT! Read More
(7)
Rating: 5 stars
03/22/2013
We were given a lot of eggplants and I was trying to find a recipe for Eggplant Parmesan that was not fried. We tried this recipe and it was very good!! Will definitely be making this again in the summer when we get loaded with eggplants from our garden! :) Read More
(6)
Rating: 3 stars
01/10/2014
The recipe turned out delicious. However it was a lot of work prepping and the final 'presentation' with the baked eggplant looked dry. It wasn't dry just looked as if it might be. It was for my family so they didn't care. Even my 5 year old ate it! However if I made it for guests I would probably put extra sauce over the top layer of baked eggplant to cover it before I put on the cheese. Read More
(3)