Baked Eggplant Parmesan

14 45 387
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
Baked Eggplant Parmesan
Health Highlights


1 tsp Extra virgin olive oil
1/2 cup Whole wheat pastry flour
2 large egg Egg
2 tbsp Partly skimmed milk, 2% M.F.
1 1/2 cup Bread crumbs, whole wheat
1 eggplant peeled Eggplant (large and cut into 12 thick slices, roughly 1/3-inch)
171 gm Ricotta cheese
1 dash Parsley, dried
1 dash Basil, dried
1 dash Garlic powder
947 ml Tomato-Basil pasta sauce (or you can use your own)
114 gm Mozzarella cheese (cut into 6 slices)
1 pinch Salt (to taste)
1 dash Black pepper (to taste)


Preheat oven to 375° F. Spray a sheet pan with olive oil (I like to use a Misto or you can brush 1 teaspoon of oil on the pan to coat evenly).

Lay out three shallow bowls. To the first add the flour, to the second add the eggs and milk (beat well) and to the third add the bread crumbs. Dredge the eggplant slices first in the flour, then egg, then bread crumbs. Place on the sheet pan and spray lightly with more olive oil. Cook for approximately 15 minutes per side, or until golden brown.

In another medium bowl, combine the ricotta, parsley, basil, garlic powder and salt and pepper to taste.

Spread 1⁄4 cup of the tomato sauce on the bottom of a 9“ X 12” baking pan. Place six slices of eggplant on top. Evenly distribute the ricotta mixture among the slices. Top with another slice of eggplant. Ladle enough sauce just to cover each eggplant stack. Top with a slice of mozzarella.

Bake for 20 minutes, or until the cheese is bubbly and the eggplant is heated through. Serve with more tomato sauce on top if desired.


Don't skimp on the ricotta — fresh, high quality really makes a difference in this recipe.

Nutrition Facts

Per Portion

Calories 387
Calories from fat 122
Calories from saturated fat 54
Total Fat 13.5 g
Saturated Fat 6.0 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 3.4 g
Cholesterol 99 mg
Sodium 862 mg
Potassium 824 mg
Total Carbohydrate 53 g
Dietary Fiber 9.3 g
Sugars 18.7 g
Protein 18.0 g

Dietary servings

Per Portion

Grain 1.2
Meat Alternative 0.2
Milk Alternative 0.5
Vegetables 3.0

Energy sources