Print: Healthier Eggplant Parmesan

I like this healthier version of eggplant Parmesan because it is not fried and very tasty. I use whole wheat bread crumbs and reduce the amount of fat. Also, I use mostly egg whites instead of whole eggs.

Prep

21 min

Cook

72 min

Servings

Difficulty

Hard

Ingredients

1 large egg
3 large egg whites
1 tablespoon water
2 cups whole wheat bread crumbs
3 eggplant , peeled and thinly sliced
6 cups spaghetti sauce , divided
0.75 pounds part-skim mozzarella cheese , shredded and divided
0.5 cups grated Parmesan cheese , divided
0.5 teaspoons dried basil

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C).
2 Beat together egg, egg whites, and water in a shallow bowl until well combined. Place bread crumbs on a large plate.
3 Dip eggplant slices in egg mixture, then bread crumbs until evenly coated. Place in a single layer on a baking sheet.
4 Bake in the preheated oven until fork tender, 7 to 10 minutes on each side.
5 Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of baked eggplant slices in sauce. Sprinkle with some mozzarella and Parmesan cheese. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
6 Bake in the preheated oven until golden brown, about 35 minutes.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/healthier-eggplant-parmesan