8 servings

Perfect for Meatless Mondays, this 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.

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

Athenatoo's Review

August 16, 2014
Eggplant turned out great but I had to doctor up the sauce as it had too little flavor . Next time I will use either my own sauce recipe or a good bottled sauce.

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.

EICrabb's Review

November 04, 2013
This was delicious. Easy to put together with bottled sauce. The eggplant was wonderful.

Smilez4111's Review

October 09, 2013
Yes, this is time consuming but very good! I had an eggplant, fresh oregano, basil, and garlic from the co-op so I subbed fresh herbs in the sauce (doubled the amount) and used 4 garlic cloves. I also used canned diced tomatoes with Italian herbs instead of whole. My eggplant was large so I just used one but kept the amount of sauce the same. My husband who prefers meat with every meal went back for seconds. The only thing I would do next time is maybe add some fresh ground pepper and onion to the sauce. It was worth the time plus I got leftovers out of it!

phoebe1214's Review

July 30, 2013
This was my first time making eggplant parm. I'm not a big eggplant person, but got one in my CSA and wanted to use it. I followed the instructions but used homemade breadcrumbs instead of store bought. It tasted really good, but the eggplant was a little tough at the edges. Not sure if it cooked long enough. I think next time I would use more sauce and bake it in the oven longer.

labisson's Review

March 08, 2013

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!

blakesleejanet's Review

October 16, 2012
My family loves this. It is somewhat labor intensive, but well worth it. For even more flavor, we add chopped onions.

EmmaJoy's Review

October 15, 2012

Joolee425's Review

September 28, 2012
My wife made this, and although I don't like vegetables or anything healthy, it was GOOD! I recommend this for men who like man food.