Getting Healthy in an Affordably Delicious Way

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Wednesday, February 17, 2010

"Egg-cellent" Eggplant Parmesan

This is a wonderful, easy, healthy, and CHEAP meal. No meat instantly saves you anywhere from 5-10 bucks! I originally pulled this recipe off of If you are afraid of eggplant, try this dish. You'll love it, and won't even know you're eating eggplant! The flavor is very dominated by the italian seasonings and sauce!


2 medium sized eggplants
3 egg whites plus 3 T water mixed together until frothy
1 cup bread crumbs (I used whole wheat, but you don't have to!)
Salt and Pepper
1/2 cup grated parmesan cheese
1/4 cup slivered basil leaves
2.5 cups tomato sauce
(I used a Classico Roasted Garlic Pasta Sauce that was on clearance for $1.50)
3/4 cups shredded part skim mozzarella (NOT FAT FREE- that stuff won't melt!)


1. Preheat your oven to 400 degrees and coat 2 baking sheets, and one baking dish with cooking spray
2. Chop the ends off of your eggplant and then slice into 1/4 inch thick peices
3. Have your station set up:

- Small bowl with egg-wash mixture (3 egg whites and 3 T water)
- Medium bowl or plate with bread crumb mixture (1 cup bread crumbs, 1/4 cup grated parmesan, salt and pepper)
- Baking Sheets Nearby (I needed 2) to avoid making a mess

Dip each slice in the egg-wash. Then lightly coat in bread mixture. Place onto baking sheet. Repeat until all slices are ready to go!

Here is what they look like before going into the oven


You'll want to bake them for 15 minutes, then remove and flip each slice, then bake 15 more minutes.

Meanwhile, add your fresh basil to your sauce (you could use dried basil, or just omit it altogether, but I don't recommend it!)


Next, while they are baking, and don't forget to flip them, coat the bottom of your baking dish/pan/casserole dish with 1/2 cup of the sauce.

When eggplant are ready, place half of the slices on the bottom of the baking dish. Top with 1 cup of the sauce. Then 1/2 of the mozzarella. Layer the remaining eggplant, top with remaining sauce, and top with the remaining mozzarella and 1/4 cup of parmesan cheese.

Pop it all back in the oven to bake for another 15-20 minutes or until cheese is brown and bubbly.

Plate up, serve, and enjoy :)
This would go well with pasta and or a salad and maybe even some fresh bread. We just had leftover salad from Valentine's dinner. I think I'll make pasta when we have the leftovers!

Nick said it was a keeper. And please understand: it is rare that Nick says that about a meatless meal. He also isn't a huge fan of eggplant from past experiences, but he had 2 servings of these guys! I'M JUST SAYING! Take a chance on them!


  1. they don't get peeled? just sliced, huh? I love eggplant parmesean..have never made it before...

  2. You can peel it if you want, but you definitley don't have to!

  3. wow this looks good! I have never had eggplant before...but this looks like its worth a try. I might have to make it on a night where the hubby is out though...I am sure I will need a test run first!