ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Eggplant Parmesan

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.