Makeover Eggplant Parmesan Recipe
Makeover Eggplant Parmesan Recipe photo by Taste of Home
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Makeover Eggplant Parmesan Recipe

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Here's a healthy version of a restaurant classic that you can easily make at home. Our recipe has 300 fewer calories and half the fat and sodium of typical eggplant Parmesan. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 50 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 50 min. Bake: 30 min.
MAKES: 6 servings


  • 1 medium onion, chopped
  • 1-1/2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1/2 cup dry red wine
  • 1/4 cup tomato paste
  • 1-3/4 teaspoons Italian seasoning, divided
  • 2 large eggs
  • 2 tablespoons water
  • 1/2 cup all-purpose flour
  • 1-1/2 cups dry bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium eggplants, peeled and cut into 1/4-inch slices
  • 9 ounces uncooked multigrain spaghetti
  • 6 ounces fresh mozzarella cheese, halved and thinly sliced
  • 1/3 cup shredded Parmesan cheese
  • 2 tablespoons minced fresh parsley

Nutritional Facts

1 serving: 505 calories, 13g fat (6g saturated fat), 96mg cholesterol, 716mg sodium, 74g carbohydrate (13g sugars, 13g fiber), 24g protein.


  1. In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the crushed tomatoes, diced tomatoes, tomato sauce, wine, tomato paste and 3/4 teaspoon Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until desired consistency, stirring occasionally.
  2. Meanwhile, in shallow bowl, whisk eggs and water. Place flour in a separate shallow bowl. In another bowl, combine the bread crumbs, salt, pepper and remaining Italian seasoning. Dip eggplant slices into flour then in egg mixture; coat with crumb mixture. Place on baking sheets coated with cooking spray. Bake at 350° for 25-30 minutes or until tender and golden brown, turning once. Meanwhile, cook spaghetti according to package directions.
  3. Spoon 2 cups sauce over eggplants; top with cheeses. Bake 4-5 minutes longer or until cheese is melted.
  4. Drain spaghetti. Serve remaining sauce over spaghetti; top with eggplant slices. Sprinkle with parsley. Yield: 6 servings.
Originally published as Makeover Eggplant Parmesan in Healthy Cooking August/September 2012, p22

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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annrms User ID: 2649709 256522
Reviewed Nov. 8, 2016

"Great recipe profile. I used my homemade roasted veggie sauce instead of assembling the sauce, but I would use this recipe if I didn't have any. Instead of multi-grain spaghetti, I used spiralized vegetables. I could also see using spaghetti squash with this! Greatly enjoyed the baked eggplant; don't miss all of the traditional frying!"

whymessz User ID: 1072087 189455
Reviewed Aug. 6, 2012

"I highly recommend this recipe as far as preparing & cooking the eggplant in the oven - so much easier & healthier than breading & frying in pan on stovetop, soaking up a lot of olive oil, getting a soggy overcooked eggplant. This is awesome & next time, I will use the sauce recipe too as I am sure it must be just as good!!"

bubbls311 User ID: 1585411 119416
Reviewed Jul. 20, 2012

"Made this recipe tonight. My mother, who is very critical of eggplant, went on and on about it. It was wonderful not to do the whole thing with the salt to release the liquid from the eggplant. Awesome recipe will be making again next week!!"

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