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Contest-Winning Eggplant Parmesan Recipe
Contest-Winning Eggplant Parmesan Recipe photo by Taste of Home

Contest-Winning Eggplant Parmesan Recipe

Publisher Photo
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
TOTAL TIME: Prep: 40 min. Cook: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Cook: 25 min.
MAKES: 8 servings

Ingredients

  • 3 eggs, beaten
  • 2-1/2 cups panko (Japanese) bread crumbs
  • 3 medium eggplants, cut into 1/4-inch slices
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1/2 tsp dried basil
  • 1/8 teaspoon dried oregano
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 jar (28 ounces) spaghetti sauce

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.

Directions

  1. Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake 15-20 minutes or until tender and golden brown, turning once.
  2. In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses.
  3. Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.
  4. Bake, uncovered, at 350° 25-30 minutes or until heated through and cheese is melted. Yield: 8 servings.
Originally published as Eggplant Parmesan in Healthy Cooking August/September 2011, p31

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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Contest-Winning Eggplant Parmesan

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (6)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 27, 2014

First time cooking eggplant Parmesan. Loved it! I split the recipe into 2?8x8 casseroles to make one with mushrooms and another without. I also used Korean eggplant (tender and milder flavor, in my opinion). My 14 year old had seconds. :)

MY REVIEW
Reviewed Aug. 25, 2014

I used a homegrown large eggplant so only made 2 layers - same ingredients/quantities - and it was outstanding! The eggplant was just picked and nice and firm. I used portabella mushrooms (canned) and I used Parmesan cheese flakes with the mozzarella. This is a wonderful entree to serve with crusty bread and red wine. Such fabulous flavor. The kids loved it, too!

MY REVIEW
Reviewed Aug. 23, 2014

My grandmother used to grow eggplant as a garden flower - never knew how good they were until I starting cooking. But my version is peeled eggplant-and fried, always good I'm anxious to try it baked. And yes we used to salt it and press it. No more now.

MY REVIEW
Reviewed Aug. 23, 2014

made it and it was delicious. LOVED baking the eggplant, not as messy.

MY REVIEW
Reviewed Aug. 23, 2014

I also used a trick my Italian friend told me about. When slicing eggplant lightly salt and layer between paper towels and weigh down for several hours. This draws some of the water out of the eggplant and makes it firmer and less mushy.

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