My mother in law gave me a few eggplant from her garden recently and I couldn’t wait to use them! I love eggplant parmesan from the Olive Garden, and I actually crave it. I have been trying to eat healthier lately so I knew I had to find a “lighter” version of my fried eggplant favorite. I stumbled onto this recipe from Eating Well and thought it looked like a winner. Baking the eggplant instead of frying it saves calories, as well as using egg whites in place of whole eggs.
Source: Eating Well, September/October 1995
- 2 eggplants, about 2 pounds total
- 3 egg whites
- 3 tablespoons water
- 1 cup fine dry breadcrumbs (I used Italian breadcrumbs)
- 1/2 cup freshly grated parmesan cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup slivered fresh basil leaves (I omitted)
- 2 1/2 cups tomato sauce
- 3/4 cup grated part skim mozzarella cheese
- Preheat oven to 4oo degrees. Coat two baking sheets and an 8 x 11 inch baking dish with nonstick cooking spray.
- Cut eggplants crosswise into 1/4 inch thick slices. Whisk egg and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg white mixture, then coat with bread crumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, then turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
- Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon about 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella, and parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15-20 minutes.
Per serving: Calories 203, Fat 6g, Fiber 8g (4 ww points)