Eggplant Parm Recipe | Vegetarian Times Skip to main content

Eggplant Parm

Oven-frying the eggplant slices makes a succulent dish that has only 9 grams of fat—instead of 20 or more.



Ingredient Line: 
3 large egg whites
Ingredient Line: 
1 cup fine dry breadcrumbs
Ingredient Line: 
½ cup grated Parmesan cheese
Ingredient Line: 
2 medium eggplants, sliced into ¼-inch-thick rounds
Ingredient Line: 
¼ cup fresh basil, finely chopped
Ingredient Line: 
2 ½ cups prepared marinara sauce
Ingredient Line: 
¾ cup grated part-skim mozzarella cheese


  1. Preheat oven to 400F. Coat 2 baking sheets and 8x11 1/2-inch baking dish with cooking spray.
  2. Whisk egg whites with 3 Tbs. water in bowl until frothy. Combine breadcrumbs, 1/4 cup Parmesan, and salt and pepper to taste in shallow dish. Dip eggplant slices into egg whites, then coat with breadcrumb mixture and arrange on baking sheets.
  3. Bake until golden; turn; bake until golden again, about 30 minutes total.
  4. Stir basil into marinara sauce. Spread 1/2 cup sauce in baking dish. Top with half of eggplant, slightly overlapping slices. Cover with 1 cup of sauce; sprinkle with half of mozzarella. Cover with remaining eggplant, and top with remaining sauce, mozzarella and Parmesan.
  5. Bake, uncovered, 20 to 25 minutes, or until bubbly and golden. Let stand 10 minutes; serve.

Nutrition Information: 

14 g
Total Fat: 
9 g
Saturated Fat: 
3 g
28 g
13 mg
752 mg
5 g
11 g
Serves 6

Comments on this Recipe

Delicious and easy! The only change I made was to use panko bread crumbs. We loved this dish and will make it again.

I substituted Fra diavolo sauce for the marinara and pepper jack cheese for the mozzarella...might have been the best eggplant parmesan I have ever eaten!

By Sandi on February 4, 2011 Simple to make and absolutely delicious! Thanks!

Wonderful recipe !! So Good !!

The best and easiest eggplant ever!

This turned out better than most eggplant parmesan dishes I've had in Italian restaurants!!!! Wow. It was easy and delicious and now I don't have to wait until I go out somewhere. Excellent recipe. Thank you lots for sharing.

This came out really well. I was able to freeze eggplant after first baking, stored in a glass container. I took it out before work in the morning; in the evening, just baked it for a few mins w/sauce & sprinkled cheese. Great to make ahead & rotate for weekday dinners! I made 3 big pans of it for two of us, worked/tasted really great!