Eggplant Parmesan
Author: Allie
Prep time: 45 mins
Cook time: 40 mins
Total time: 1 hour 25 mins
  • 2 Eggplants
  • 2 egg whites
  • 1½ Cups of whole wheat panko breadcrumbs
  • 1 jar of pasta sauce (I used Traditional Ragu)
  • 2 cups of Low fat mozzarella cheese
  • 1 cup of Parmesan cheese
  • 1 tsp. garlic salt
  • 1 tsp. basil
  • salt and pepper to taste
  1. Begin by thinly slicing the eggplant. Sprinkle with salt and allow it to sit for 30 minutes to get rid of any extra moisture. Pat with a paper towel before dipping them in the egg whites.
  2. Prepare 2 bowls: one with the egg whites and the other with the breadcrumbs. Dip each eggplant slice into the egg whites then in the breadcrumbs and place on a sprayed cookie sheet. Once each slice has been lightly breaded spray the tops with cooking spray and bake on 425 for 15-20 minutes.
  3. •In another bowl mix together mozzarella cheese, Parmesan cheese, garlic salt, basil, salt and pepper.
  4. •Coat the bottom of a baking dish with pasta sauce then add a layer of eggplant on top. Add ⅓ of the cheese mixture and more pasta sauce. Repeat layers until all of the ingredients have been used up, ending with the remaining cheese mixture. Sprinkle additional basil on top.
  5. •Bake at 400 degrees for 20 minutes or until cheese is melted.
  6. •Allow the Eggplant Parmesan to sit for 10 minutes before serving
Calories: 381.3 Fat: 18.5 Sugar: 3.8 Fiber: 7.2 Protein: 25.1 Cholesterol: 49.1
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