Spicy Eggplant Parmesan

Oxmoor House
Serve over whole wheat spaghetti or steamed spaghetti squash.
6 servings (serving size: 1 1/2 cups)


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3/4 cup Italian-seasoned breadcrumbs
1 cup grated fresh Parmesan cheese, divided
1 teaspoon dried Italian seasoning
2 garlic cloves, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (1 1/3-pound) eggplant, peeled and cut into 1/4-inch-thick slices
Cooking spray
1 (26-ounce) jar light tomato-basil pasta sauce
1/2 teaspoon crushed red pepper
1/2 cup (2 ounces) shredded part-skim mozzarella cheese


Prep: 13 Minutes
Cook: 42 Minutes

1. Place a baking sheet inside oven, and preheat oven to 400°.

2. Combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, and garlic in a shallow dish. Combine egg whites and egg in a separate shallow dish. Dip eggplant slices in egg; dredge in breadcrumb mixture.

3. Remove pan from oven; coat with cooking spray. Arrange eggplant on pan; coat with cooking spray.

4. Bake at 400° for 17 minutes or until golden.

5. Reduce oven temperature to 375°.

6. Combine pasta sauce and crushed red pepper, and spread 1/2 cup evenly into a 13 x 9-inch baking dish coated with cooking spray. Arrange eggplant slices over pasta sauce. Spread remaining pasta sauce evenly over eggplant; sprinkle with remaining 1/2 cup Parmesan and mozzarella.

7. Bake at 375° for 25 minutes or until bubbly and cheese melts.

Created date

October 2009

Nutritional Information

Calories 203
Caloriesfromfat 29 %
Fat 6.5 g
Satfat 3.2 g
Protein 13.3 g
Carbohydrate 23.1 g
Fiber 5.1 g
Cholesterol 51 mg
Iron 2.1 mg
Sodium 780 mg
Calcium 256 mg