When my husband and I were married, he brought this recipe from his bachelor days. It is simple, a crowd-pleaser, filling, and can also set a formal tone for a special supper.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 whole egg
- 3 egg whites
- 1 tablespoon water
- 3 eggplant, peeled and thinly sliced
- 2 cups whole wheat bread crumbs
- 6 cups spaghetti sauce, divided
- ¾ pound part-skim mozzarella cheese, shredded and divided
- ½ cup grated Parmesan cheese, divided
- ½ teaspoon dried basil
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
- Spread spaghetti sauce to cover the bottom of a 9×13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
- Bake in preheated oven until golden brown, about 35 minutes.
- This recipe is a healthier version of
- .
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 13 g |
| Protein | 22 g |
| Saturated Fat | 7 g |
| Sodium | 1302 mg |
| Sugars | 21 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy! I forgot to peel the eggplant, which was fine since I cut them into bitsize pieces after initial baking at 415 for 7 minutes each side. I sauted red peppers and onions and added cut-up link sausage. 1 eggplant for 2 people fit in a 9×9 pan.
Fee modifications:,Peel and thinly slice eggplant. Sprinkle with salt and let sweat for an hour on paper towel first. Cook at 425F 10 min each side. Add garlic and 1/2 onion sautéed to put in dish.
I’ve made this before and this gets better every time!
This is a great base recipe. The baking of the eggplant is an excellent way to reduce fat and greasiness. I modified the recipe to bring down the sodium content: substituted tomato sauce with garlic powder and Italian seasoning for the spaghetti sauce and eliminated any added salt. I did use 6 eggs for the wash and I needed about 3 cups of breadcrumbs to bread the eggplant (perhaps mine were larger than usual). My only critique of this recipe (and many others are like this) is the prep time. I’m pretty skilled in the kitchen and it took me about 2 hours to prep, not 25 minutes. Now I did leech the eggplant to remove the bitterness and improve tenderness, which added about 40 minutes. I also had to bake the eggplant in batches, which added another 30-40 minutes. So, unless you have three ovens, a team of six helping you, and magic eggplant that come pre-leeched, preparation will take longer. Aside from this, the recipe came out awesome, and will make again.
Very simple to make and full of flavor. I didn’t have much mozzarella so I increased the Parmesan which really bumped the flavor up. I will make this recipe again.
This was awesome! I added fresh mint, rosemary and garlic and loved it! Will definitely make again!
Turned out awesome. Only real modification I made was I put a layer of fresh spinach in the middle
Yes i added garlic salt. I also sliced the egg plant short sided and left the skin on.
This was easy and delicious.
This was fantastic! Easy to make and as good as the high fat model! I make my own spaghetti sauce from roasted tomatoes and my own Italian spices, so I had this already on hand. This came out fantastic. It is good to have a few vegetarian meals per week and this is a great choice to have!
This recipe taste good, healthy, easy to cook. I do not need to order this dish in the restaurants any more. I highly recommend to everyone for healthy dish.
This was delicious. My husband and I loved it.
First eggplant dish I’ve made and it was amazing!! And I’ve never really liked eggplant!! I took a few people’s advice on here and baked it a little longer and it was SO tender!
I like it, like it a lot.
needs a tiny bit of pink salt
Everyone who has tried this eggplant loved it! I am very happy with the results. It was delicious and baked not fried.
This was so easy and delicious. From another recipe, I salted the eggplant before breading and let it sit while getting my other ingredients ready. Egg Mixture ~ I added minced garlic, grated parmigiana cheese, & parsley. After baking on both sides, added more parmigiana cheese, scooped spaghetti sauce on top, topped it with chopped tomatoes & mozzarella cheese. Baked for another 10/15 minutes because I was crunched for time. My husband loved it!
I will make again, baked right on pan and flipped to get crisp real nice @ 400 each side 20 minutes.
Great as is, was easy and fast for a wonderful meal. I served it with salad and a spinach/garlic linguine. Also, I added mushrooms and garlic to the eggplant before the sauce and cheese. I may also try it with crumbled ground turkey. Very good recipe!
this was delicious! I used panko, seasoned with basil, oregano, and garlic. I put fresh basil leaves on each layer. I baked the eggplant slices for 8 minutes a side then baked the assembled dish at 400 for 30 minutes.
I put kosher salt and paper towel on the eggplant slices first and let them sit 30 mins: otherwise they retain their bitter juices and the dish is a bit bitter for me. Also, I think we should note that “healthier” does not mean “healthy”: it’s still swimming in pasta sauce, cheese and breading, people 😛 That being said, it was delicious ^_^