How to Make Eggplant Parm

Servings: 4
Prep: 20 minutes
Cook: 1 hour 5 minutes
Cool: 10 minutes


  • 3/4 cup whole-wheat panko breadcrumbs
  • 1/2 cup (4 large) egg whites
  • 1 large eggplant (about 20 ounces), ends removed
  • 1 cup marinara sauce
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon each salt and black pepper
  1. Preheat oven to 400 degrees. Spray a baking sheet and an 8-inch by 8-inch baking pan with nonstick spray.
  2. In a wide bowl, mix breadcrumbs with seasonings. Place egg in a second wide bowl.
  3. Cut eggplant lengthwise into 1/2-inch slices.
  4. One at a time, lightly coat eggplant slices with egg, shake to remove excess, coat with seasoned crumbs, and place on the baking sheet.
  5. Top with any excess breadcrumbs. Bake for 20 minutes.
  6. Flip eggplant. Bake until slightly softened and lightly browned, about 10 minutes.
  7. In the baking pan, evenly layer 1/4 cup marinara, half of the eggplant, 1/4 cup marinara, 1/2 cup mozzarella, 2 tablespoons Palm, and 1/4 cup marinara. Continue layering with remaining eggplant slices, 1/4 cup marinara, 1/2 cup mozzarella, and 2 tablespoons Pam.
  8. Cover with foil. Bake for 30 minutes, or until hot and bubbly.
  9. Uncover and bake until cheese has melted and lightly browned, about 5 minutes.
  10. Let cool for 10 minutes before slicing.

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