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Baked Eggplant Parmigiana

(4 Votes)
Updated May 18, 2018
Baked Eggplant Parmigiana
SERVES
6
COOK TIME
35 Min

Who says you have to choose between great taste and good health? With our recipe for Baked Eggplant Parmigiana, you can enjoy both! We're sure you'll find yourself making this Italian favorite even when you're not thinking about lightening up!

What You'll Need

  • 1/2 cup plain bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/4 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1 large eggplant, trimmed and cut crosswise into 1/4-inch slices
  • Cooking spray
  • 1 cup spaghetti sauce
  • 1/2 cup (2 ounces) finely shredded mozzarella cheese

What to Do

  1. Preheat oven to 350 degrees F. Coat 2 large rimmed baking sheets with cooking spray.
  2. In a shallow dish, combine bread crumbs, Parmesan cheese, and oregano; mix well. In another shallow dish, place flour. In a third shallow dish, place eggs.
  3. Dip eggplant slices in flour, then egg, then bread crumb mixture, coating completely with each. Arrange eggplant in a single layer on baking sheets. Lightly coat tops of eggplant with cooking spray.
  4. Bake 25 to 30 minutes, or until golden. Spoon spaghetti sauce evenly over eggplant, then sprinkle with mozzarella cheese. Bake 8 to 10 additional minutes, or until cheese is melted. Serve immediately.

Notes

Wanna eat healthier but don't want to sacrifice taste? Have we got the cookbook for you! Check out our latest collaboration with the American Diabetes Association,  Hello Taste, Goodbye Guilt!

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 151
  • Calories from Fat 43
  • Total Fat 4.8g 7 %
  • Saturated Fat 1.9g 9 %
  • Trans Fat 0.0g 0 %
  • Protein 8.0g 16 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 68mg 23 %
  • Sodium 377mg 16 %
  • Total Carbohydrates 20g 7 %
  • Dietary Fiber 3.8g 15 %
  • Sugars 4.6g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I think it's a good idea to bake eggplant parmigiana. Eggplant seems to be just too fragile and when I fry it it falls apart, gets too mushy, and it's not appetizing looking. This one seems to look good even as it comes out of the oven since it's not all together in one casserole. Each slice of eggplant has the sauce and cheese on top of it so it looks nice and neat and tidy. LOL I think a light sprinkling of Panko bread crumbs would make it crispy. Panko is one of my secrets! But now you know!

This recipe was good. The batter does not come out as crispy as when it is fried but you also do not have the mess that comes with frying. My family liked it and I will make it again.

Can anyone tell what the name of the tool Howard used to bread the eggplant

It's called a pigtail food flipper--I found some on Amazon

Very Good! I made this tonight only used all purpose gluten free flour and gluten free bread crumbs. This is a keeper, I will make this again.

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