Eggplant Parmesan

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4 servings (serving size: 3 eggplant slices and 3/4 cup pasta)


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1 cup dry breadcrumbs
1/2 cup (2 ounces) finely grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1 tablespoon dried Italian seasoning
1 teaspoon salt-free lemon pepper
1/2 teaspoon salt
2 (1-pound) eggplants, each peeled and cut crosswise into 6 slices
1 cup all-purpose flour
2 large egg whites, lightly beaten
1 large egg, lightly beaten
Cooking spray
1 (25.5-ounce) jar fat-free marinara sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
3 cups hot cooked angel hair pasta (about 6 ounces uncooked pasta)


Preheat oven to 350°.

Combine first 6 ingredients in a shallow dish. Dredge eggplant slices in flour. Combine egg whites and egg. Dip eggplant slices in eggs; dredge in the breadcrumb mixture. Arrange eggplant slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes. Pour the sauce evenly over eggplant slices; sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted. Serve over pasta.

Created date

October 2003

Nutritional Information

Calories 472
Caloriesfromfat 17 %
Fat 8.8 g
Satfat 4.3 g
Monofat 2.4 g
Polyfat 0.9 g
Protein 24.4 g
Carbohydrate 72.8 g
Fiber 8.7 g
Cholesterol 73 mg
Iron 7.7 mg
Sodium 721 mg
Calcium 380 mg