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Contest-Winning Eggplant Parmesan

 Contest-Winning Eggplant Parmesan
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
8 ServingsPrep: 40 min. Cook: 25 min.


  • 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


  • 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.
  • In a small bowl, combine mushrooms, basil and oregano. In another
  • small bowl, combine mozzarella and Parmesan cheeses.
  • 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.
  • Bake, uncovered, at 350° 25-30 minutes or until heated through
  • and cheese is melted. Yield: 8 servings.

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Contest-Winning Eggplant Parmesan (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.