Super Savory Eggplant Parmesan

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


2 mediums eggplants, enough for 18-21 ⅓-inch slices
4 cups of your favorite marinara
1/2 cup Egg Beaters or other egg substitute
8 ounces part-skim or 2 % mozzarella cheese(divided)


Dip eggplant slices in egg substitute and dredge in the bread crumbs. Arrange them on foil-covered baking sheet. Bake 25 minutes, turning once, until golden brown.
Spray 9"X13" baking dish and spread about 1/2 -1cup of sauce on the bottom. Top with one layer of eggplant, about 6 pieces, and layer about 1 cup of sauce and a third of mozzarella and Parmesan on top. Repeat the process twice more.
Bake for about 10 minutes, until cheese is lightly brown and sauce is bubbling. Cut into 8 pieces and serve hot.




You all know I have a thing about red sauce. I swear, I'd eat shoe leather if it were covered with a good marinara! But I'd much prefer a good eggplant Parmesan! You wouldn't know this version is lightened up because it is so loaded with flavors and textures.

Eggplant for this dish is traditionally breaded and fried. I baked it instead, used part-skim cheese and a made-from-scratch marinara filled with carrots, celery, onions and herbs. I'll post that recipe sometime soon. I served it with a mixed greens salad.

For my Weight Watchers friends, this works out to about 3 points a serving.

Let's eat!




Tuesday, December 22, 2009 - 5:54am


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