Freecipe: Lightened Up Eggplant Parmesan

2 large eggs, lightly beaten
1 Tbs water
2 cups whole-wheat panko (Japanese breadcrumbs)
¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into ½ inch thick slices
Cooking spray

½ cup torn fresh basil
¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
½ tsp crushed red pepper
1 ½ tsp minced garlic
¼ tsp salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten

Remaining ingredients:
1 (24-ounce) jar pasta sauce
¼ tsp salt
8 ounces thinly sliced mozzarella cheese
¾ cup (3 ounces) finely grated fontina cheese

Preheat oven to 375 F.

To make eggplant, combine 2 eggs and 1 Tablespoon water in shallow dish. Combine panko and ¼ cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess.

Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375 for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

To make filling, combine basil and next 6 ingredients (through egg).

To assemble, spoon ½ cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about ¾ cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and ¼ cup fontina. Repeat layers once, ending with about 1 cup pasta sauce.

Cover tightly with aluminum foil coated with cooking spray. Bake at 375 for 35 minutes.

Remove foil; top with remaining third of mozzarella and ¼ cup fontina. Bake at 375 for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Yields: 10 servings (serving size: 1 cup)

Freebies: 0.75 G&S, 2 Meat, 2 NSV, 3 Fat

Calories 318 (43% from fat); Fat 15g (sat 8.2g); Protein 19g; Carb 27g; Fiber 5g; Cholesterol 99mg; Sodium 655mg; Calcium 365mg

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