Eggplant Parmesan

Name: 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)

2 Reviews

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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)

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Ratings & Reviews

rstarrlemaitre's Review

2013-03-14T19:06:49-04:00 theshoppelady

The eggplant is great, despite the slightly odd cooking method on a jelly-roll pan (it actually scoops out just fine with a spatula, sauce, cheese and all). I would use smaller slices of eggplant next time so they cook all the way through. There was lots of leftover flour/breading mixture after coating the eggplant, which felt like a waste. Didn't love the presentation over angel hair pasta - think the eggplant would be fabulous just on its own!

theshoppelady's Review

2009-07-20T23:43:57-04:00 rstarrlemaitre

My family loved this recipe. It was my first time making Eggplant Parmesan and it was a hit. Warm. Savory. Excellent! I would make it again.

Eggplant Parmesan

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Nutritional Information