Eggplant Parmigiana

Total Time
50 min
15 min
35 min
We slimmed down this fattening favorite. Baking the eggplant gives the dish a crispy texture without the fat that comes from frying.

cooking spray

1 spray(s)

seasoned breadcrumbs

cup(s), Italian-style

grated Parmesan cheese

1 Tbsp

Italian seasoning

1 tsp

garlic powder

¼ tsp

uncooked eggplant(s)

1 medium

egg white(s)

2 large, lightly beaten

canned tomato sauce

1½ cup(s)

part-skim mozzarella cheese

½ cup(s), shredded, shredded


  1. Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
  2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
  3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
  4. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

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