Meatless Mondays  |  Posted 01.16.17

Eggplant Parmesan

Eggplant Parmesan

A great crowd-pleaser Italian dish that is also healthy. Don’t skimp on the fresh basil to provide a fresh and earthy flavor to this baked dish.

Serves: 10


  • 3 large Eggs, lightly beaten
  • 1 Tbsp Water
  • 2 cups Whole-Wheat Panko
  • 1/2 cup Grated Fresh Parmigiano-Reggiano Cheese
  • 2 (1lb) Eggplants
  • 1/2 cup Fresh Torn Basil
  • 1/2 tsp Crushed Red Pepepr
  • 1 1/2 tsp Minced Garlic
  • 1/2 tsp Salt
  • 1 (16 ounce) container Part-Skim Ricotta Cheese
  • 1 (24 ounce) jar Premium Pasta Sauce
  • 8 ounces Thinly Sliced Mozzarella Cheese
  • 3/4 cup Finely Grated Fontina Cheese


1. Preheat oven to 375°.

2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in Panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

3. To make filling, combine basil and 1/4 cup grated Parmigiano-Reggiano cheese, 1/2 tsp crushed red pepper, 1 1/2 tsp minced garlic, 1/4 tsp salt, 1 container of part-skim ricotta cheese and 1 large egg.

4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Source: My Recipes