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
Makeover Eggplant Parmesan Recipe photo by Taste of Home
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
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.
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.
Spoon 2 cups sauce over eggplants; top with cheeses. Bake 4-5 minutes longer or until cheese is melted.
Drain spaghetti. Serve remaining sauce over spaghetti; top with eggplant slices. Sprinkle with parsley.