Eggplant Parmesan

Yield: 4 servings (serving size: 3 eggplant slices and 3/4 cup pasta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 472
  • Calories from fat: 17%
  • Fat: 8.8g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 24.4g
  • Carbohydrate: 72.8g
  • Fiber: 8.7g
  • Cholesterol: 73mg
  • Iron: 7.7mg
  • Sodium: 721mg
  • Calcium: 380mg


  • 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)


  1. Preheat oven to 350°.
  2. 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.
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