Spicy Eggplant Parmesan

Serve over whole wheat spaghetti or steamed spaghetti squash.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 29%
  • Fat: 6.5g
  • Saturated fat: 3.2g
  • Protein: 13.3g
  • Carbohydrate: 23.1g
  • Fiber: 5.1g
  • Cholesterol: 51mg
  • Iron: 2.1mg
  • Sodium: 780mg
  • Calcium: 256mg


  • 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


  1. 1. Place a baking sheet inside oven, and preheat oven to 400°.
  2. 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. 3. Remove pan from oven; coat with cooking spray. Arrange eggplant on pan; coat with cooking spray.
  4. 4. Bake at 400° for 17 minutes or until golden.
  5. 5. Reduce oven temperature to 375°.
  6. 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. 7. Bake at 375° for 25 minutes or until bubbly and cheese melts.
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