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Because my recipe calls for baking the eggplant instead of frying it, it’s much healthier! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 1 serving equals 305 calories, 12 g fat (5 g saturated fat), 102 mg cholesterol, 912 mg sodium, 32 g carbohydrate, 9 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat.
Originally published as Eggplant Parmesan in Healthy Cooking August/September 2011, p31
Shred and Freeze CheeseIt’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Oct. 10, 2012 by connietasteofhome
wonderful
Reviewed on Jan. 29, 2012 by akargus
For being a contest winning recipe I expected a better result. The Panko does take longer to brown than listed in the recipe. If I do make this again, I would use more sauce and amp up the oregano and other spices.
Reviewed on Dec. 02, 2011 by KatandSing
This was delicious!
Reviewed on Sep. 06, 2011 by 4food
My family doesn't like mushrooms, so substituted chunks of chicken for the mushrooms but otherwise followed the recipe. Family LOVED it!
Reviewed on Aug. 23, 2011 by andij68
This was my first experience with eggplant. My family liked it for the most part. The panko took longer to brown than the time listed in the recipe, so we at a little late, but it was good. Oh, I left out the mushrooms since we don't like those, was still a good dinner with a salad
Reviewed on Jul. 31, 2011 by Mattcancook
The only changes that I made to the recipe were homemade sauce and using "flavored" panko crumbs. Family and friends liked it very much.
Reviewed on Jul. 30, 2011 by marytompkin
Easy, healthy and my family loved it!
Reviewed on Jul. 26, 2011 by cherstad
This was my first experience cooking with eggplant. The recipe caught my eye and I decided to give it a try. While the prep time was quite lengthy, the end result was very delicious. The panko bread crumbs provided a very crunchy breading, and the layers of sauce and cheese made this a hearty, comforting dish. I plan to make this again on occasion!
Reviewed on Jul. 26, 2011 by BKerns123
Made this meatless dish last night and my son and I loved it. The panko gives it a nice light crispiness.
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