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5 servings
Prep Time:
10 mins
Cook Time:
35 mins
Meal Types:
Main Dishes
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Cheesy Eggplant Parmesan

Eggplant covered in a zesty tomato sauce and smothered in mozzarella cheese.



  1. Pre-heat oven to 375° F (190° C). Spray baking sheet with non-stick spray, set to side.
  2. Cut ends off of eggplant and cut into round slices approx 1/4" thick, set to side.
  3. Pour 1/4 cup whole wheat flour into bowl. Pour 1/2 of egg beaters into a separate bowl. Pour 1 cup of crumbs into a separate bowl.
  4. Cover one eggplant slice with flour, then dip in egg, shake off excess egg mixture, dip eggplant into crumbs and cover well. Place covered eggplant on baking sheet.
  5. Repeat until all eggplant covered. Spray eggplant with non-stick spray.
  6. Bake eggplant for 15 minutes, remove from oven, flip eggplant over, spray with non-stick spray and bake an additional 15 minutes.
  7. Meanwhile, pour one cup canned crushed tomato into bowl, add a tablespoon of Italian seasoning, a teaspoon of garlic powder, dash of salt, dash of pepper and mix well. Warm mixture in microwave for 3 minutes on medium heat, stir well.
  8. Once eggplant is completely cooked, remove from oven, add a spoon of tomato sauce over eggplant and top with mozzarella cheese. Bake an additional 5 minutes until cheese is melted.
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I didn't add the cheese or tomato because I simply wanted eggplant, and I kind of found the recipe a little bland. So, I recommend using seasoning such as a pinch of salt in the egg beaters. Then red pepper flakes and black pepper in the panko bread crumbs. And then creating a rub to put on the eggplant before you cook it. After I did that it wasn't bland at all. YUM YUM!
28 Mar 12 by member: kata_go
I used regular bread crumbs and added salt, cracked pepper, grated parmesan, and garlic powder. I would have prefered it with spaghetti or marinara sauce, but it was pretty yummy as is. I think I am going to chop up the leftovers and add it to some pasta.
13 Aug 12 by member: Shadowthorn


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Nutrition summary:

There are 192 calories in 1 serving of Cheesy Eggplant Parmesan.
Calorie break-down: 17% fat, 55% carbs, 27% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 34
Calories 192
% Daily Values*
Total Fat 3.81g 6%
  Saturated Fat 2.038g 10%
  Polyunsaturated Fat 0.086g  
  Monounsaturated Fat 0.018g  
Cholesterol 12mg 4%
Sodium 415mg 17%
Potassium 258mg  
Total Carbohydrate 27.47g 9%
  Dietary Fiber 6.6g 26%
  Sugars 5.11g  
Protein 13.6g  
Vitamin A 81% Vitamin C 65%
Calcium 171% Iron 53%
of RDI*
(192 calories)
10% of RDI
Calorie Breakdown:
Carbohydrate (56%)
Fat (17%)
Protein (27%)
* Based on a RDI of 2000 calories