8 servings

Perfect for Meatless Mondays, this baked eggplant parmesan recipe is not only delicious, but healthy. It comes in at just under 300 calories and 8.5 grams of fat per serving.

Our readers absolutely love this easy vegetarian recipe. In fact, many say that is has converted even the pickiest of eaters. 

How to Make It

Step 1

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.

Step 2

Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.

Step 3

Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

Step 4

Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

Step 5

Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

labisson's Review

March 08, 2013

EmmaJoy's Review

October 15, 2012

Kassmiles's Review

August 24, 2010
This was easy, if not quick, and tasty. I'll definitely use it again when I have enough homegrown eggplant and tomatoes.

CarolynD1968's Review

January 27, 2014
I loved the broiling of the eggplant - saved a bunch of calories compared to frying. I am a sauce girl so the extra sauce was my fav part. Instead of the canned tomatoes, I used 28 oz of sauce that I had frozen using fresh tomatoes, but still added the canned sauce, paste and spices. I did not add any cheese when baking the recipe (lactose issues in the household), just let those in my family who can eat cheese add shaved parmesan as desired. This really cuts back on calories and in my opinion does not decrease the taste.

mwilds's Review

January 30, 2013
This was the first eggplant dish I made that my husband liked. The recipe is time consuming but worth it!

mmcgee9's Review

January 06, 2011
This recipe is delicious, although I did make some alterations per the advice of other reviewers. I used Bertoli Marinara and added some chopped onion to it, dredged the eggplant in flour then egg then bread crumbs, and added some shredded parm. chz to the mozzarella. I will definitely make this again.

evemarie's Review

December 05, 2010
This was very good, but I would make some adjustments to it next time. The sauce was a bit too rich for my taste; next time, I would omit the tomato paste entirely. I would also add some salt, pepper, and crushed red pepper flakes to the dish, as overall it came out a bit bland. The breaded and broiled eggplant did take a while, but it was worth it! I ended up making 3 layers of 4 slices each to make for a fun presentation.

jstowe's Review

August 15, 2012
Labor intensive, but yummy all the same. I thought it tasted better the second and third day, so you could possibly make ahead.

BrittanyLSW's Review

July 07, 2010
I agree with other reviewers that this recipe is best if you're really craving eggplant Parmesan, otherwise it's just so-so. I also agree with previous reviewers that whole tomatoes are not the way to go. I don't understand why the recipe lists "whole tomatoes, crushed," instead of "diced tomatoes," which is a lot less confusing. Anyway, sub that and you're in good shape!

sailboatcook's Review

February 27, 2009
I would agree with others that the most time consuming part of the recipe was the broiling of the eggplant. The sauce was very good-only change I made was I added onions. I also cut recipe in half since I only cook for two.