I find people’s food preferences fascinating.
My coworker despises tomatoes. She can spot the tiniest speck of red in her food.
My husband believes that hummus and curry taste like soap.
I’m not a fan of eggplant. The texture is spongy and sometimes mushy. I like my vegetables with bite.
Eggplant Parmesan
That is until I tried this Eggplant Parmesan recipe from Eating Well.
Eggplant Parmesan
Each saucy, cheesy bite of eggplant was flavorful and tender. No mush here!
Eggplant Parmesan
My rendition of Eating Well’s Eggplant Parmesan required a few adjustments to the recipe. It seems that if you purchase large eggplants, then you’ll need to double the recipe.
But then how would I know that. After all, I don’t eat eggplant!
Ingredients
- 2 large eggplant, sliced in 1/4" slices
- 6 large egg whites
- 6 tablespoons water
- 2 cups Italian seasoned panko bread crumbs, or plain bread crumbs and two tablespoons Italian seasoning
- 1 cup parmesan cheese, shredded
- 1 cup low fat mozzarella cheese, shredded
- 2 ½ cups low sugar spaghetti sauce
Instructions
- Preheat the oven to 400 degrees. Spray two non-stick baking sheets with olive oil cooking spray. Spray a medium sized baking dish with olive oil cooking spray.
- Whip eggs with water and place in one dish, then place panko bread crumbs and half the Parmesan cheese in another dish.
- Dredge eggplant in egg then in the panko and place on the baking sheet.
- Bake for 15 minutes, then flip and bake another 15 minutes.
- Spread 1/2 cup sauce on the bottom of the baking dish and layer half the eggplant on the bottom. Spread another 1 cup sauce on top of eggplant and sprinkle with half the mozzarella cheese.
- Add the remaining layer of eggplant, spread with remaining sauce, mozzarella and Parmesan cheese.
- Bake for 20 minutes until golden brown on top.
Notes
Calories: 286 Weight Watchers PointsPlus 7 Total Fat: 7.92g Cholesterol: 19mg Sodium: 929mg Total Carbs: 35.08g Dietary Fiber: 6.21g Sugars: 10.01g Protein: 19.05g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.
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{ 31 comments… read them below or add one }
This dish looks really tasty Kristi and I also am not a fan of eggplant for the same reason. I will have to try this recipe it does look good.
Suzi recently posted…Heart Healthy Lima Bean Stew
If you try it, try a suggestion from another blogger and lightly salt the eggplant in a colander and let it sit for an hour. He said it would come out meatier and less mushy. Enjoy your weekend.
I agree, sometimes it’s too mushy for me, but I think you could easily change my mind with this.
Belinda @zomppa recently posted…Wake up with Zat
I think I’d be happy just eating after the first round in the oven!
Jen at The Three Little Piglets recently posted…Three Little Piglets Rewind
I admit I ate many of them before the sauce and the cheese was piled on top!
I love eggplants and would to give this recipe a try sometime. Have a great weekend!
Biren @ Roti n Rice recently posted…Bak Kwa (Long Yoke Korn) – Dragon Meat for the Year of the Dragon
I’ll be hunting for more recipes now that I’ve decided they aren’t so bad. Enjoy the rest of your weekend.
I love eggplants especially if they are combined with melted cheese as in this case!
Katerina recently posted…Orange Chicken with Rice Noodles
Kristi this looks awesome, I love eggplant parm, but crispy not mushy. I pinned this last night before I saw the post, great job on this recipe
Suzanne recently posted…Smoky Corn Chowder
Thanks Suzanne. I’m now an eggplant convert. Have a great weekend.
Unlike you, I love eggplant and when I saw the photo I instantly had to visit. Beautiful display, an real eggplant heaven!!
redkathy recently posted…Three Cheese Alfredo Veggie Pan Pizza
I have to admit I really liked it. A cook suggested salting the eggplant before I cook it for a less mushy texture. I’ll be trying that soon. Enjoy your weekend.
So good! I love eggplant. I feel the same way, I’m always fascinated by what people will and won’t eat. The only thing I’ve found so far that I won’t touch is beets (I’ve tried and tried and just don’t like them). My husband won’t eat beets, cauliflower or coconut – weird.
Food Jaunts recently posted…Cincinnati Style Chili
Ha that’s funny. I just became a recent convert to roasted, or steamed beets. HATED them in the past because my mom always served them pickled from the can. Yuck!
I love eggplant, I even make it with Indian whole spices the same way you have made it with eggs and Parmesan cheese. I will make it your way next time but without Panko or use my my GF bread crumbs.
balvinder ( Neetu) recently posted…Malka masoor or Split Red Lentil
I’ll bet it’s terrific with Indian spices. Ill have to visit your blog and see you have any eggplant recipes, now that I’m an eggplant convert.
oh yes, I do like eggplant, battered and fried just like squash and okra… somehow I think your version is better….it’s a keeper, saw some pretty Italian ones today, gonna go back tomorrow for ‘em now
Drick recently posted…Steamed Asparagus with Lemon Yogurt Sauce
Eggplant is something I started eating much later in my life and still it is not something that I really enjoy. Your recipe looks amazing. Your description of its flavour and texture is enticing me! Can’t wait to try it. Thanks so much for visiting my blog and leaving your thoughts. Happy following your blog
Thanks for visiting. I wasn’t a big fan of eggplant until now. This is a dish I would make again.
I only like eggplant when it is crisp like this. There are lots of different kinds of recipes for eggplants and while I eat them, I only really like an baked eggplant or fried, but I am trying not to eat fried. I don’t think, I have made Eating Well’s recipe. Next time, I get eggplant, I plan to try this out.
Chaya recently posted…Baked Lemon Salmon in Sour Cream Sauce – Improv
I admit I ate quite a few of them before I baked them in the casserole. They were just as good by themselves. Nice and crispy.
You have a gift for creating new convert recipes
Just bookmarked it!
Sandi recently posted…Sunny Texas
That’s so sweet of you to say Sandi! Thank you.
I work with some of the pickiest eaters I know. I grow weary of all their “woes”. I remember getting Eggplant Parmesan once in a restaurant that bad been baked rather than fried. I agree with the “mushy” … not a fan.
I love eggplant, and this recipe sounds delicious. I make baked eggplant that is dipped into eggs with a bit of wasabi mayo and panko crumbs and then baked. We eat it with tomato sauce on the side. I’ll have to give your recipe a try. And yes, food preferences/dislikes are fascinating!
Andrea@WellnessNotes recently posted…Veggies, Meals & Workouts
My mother adores wasabi – I’m going to pass your tip along. She’ll be a happy camper!
I love eggplant and this is one of my favorite dishes! Will have to make this soon
Magic of Spice recently posted…Food of the week – Parsley Root
Hey Kristi, I made this recipe and it was great! I am posting about it on The Mother Huddle tomorrow and gave you a shout out for the recipe, hope people come over to see your healthy recipes. Thanks again for your inspiration in the kitchen.
Suzanne recently posted…Chocolate Souffles
Thank you Suzanne – that is so sweet of you! I truly appreciate it. Have a terrific weekend!
this was sooo good, my husband hates eggplant, the leftovers are going in a ciabatta bun tomorrow for lunch. tastes just like veal parmesan! YUMMM
thanks for the recipe
Hi Pat – I’m so glad the recipe worked for you!