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Healthier Eggplant Parmesan II Recipe

Recipe by: MakeItHealthy

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook35 m
  • Ready In1 h
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Beat 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.
  • 3Spread 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.
  • 4Bake in preheated oven until golden brown, about 35 minutes.
Footnotes
  • Editor's Notes:
  • This recipe is a healthier version of Eggplant Parmesan II.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 424 cals
  • 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
  • 3/4 pound part-skim mozzarella cheese, shredded and divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon dried basil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    424
    21%
  • Fat:
    15.5
    24%
  • Carbs:
    51.1
    16%
  • Protein:
    22.4
    45%
  • Cholesterol:
    59
    20%

Based on a 2,000 calorie diet

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