Summertime Eggplant Parmesan


The farmers markets and produce aisles are filled with eggplant all summer long, so why not make your favorite Italian dish? This recipe calls for whole wheat panko which prevents soggy eggplant. And by baking the eggplant, not frying it as is traditionally prepared, you’re saving calories without cutting back on flavor.


Calories 318
Total Fat 15.1 g
Satfat 8.2 g
Monofat 2.7 g
Polyfat 0.6 g
Protein 19.3 g
Carbohydrate 26.8 g
Fiber 4.8 g
Cholesterol 99 mg
Iron 1.6 mg
Sodium 655 mg
Calcium 365 mg



For the eggplant:
2 large eggs, lightly beaten
1 tablespoon 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
For the filling:
½ cup fresh basil, torn into pieces
¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
½ teaspoon crushed red pepper
1½ teaspoons minced garlic
¼ teaspoon salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
Additional ingredients:
1 (24-ounce) jar premium pasta sauce
¼ teaspoon salt (divided use)
8 ounces thinly sliced mozzarella cheese (divided use)
¾ cup (3 ounces) finely grated fontina cheese (divided use)


1. Preheat oven to 375°. Coat two baking sheets with cooking spray. Also coat a 13 x 9-inch glass baking dish with cooking spray.

2. For the eggplant: Combine eggs and water in a shallow dish. Combine panko and Parmigiano-Reggiano in a second shallow dish. Dip eggplant slices in egg mixture then dredge in panko mixture, pressing gently to be sure it adheres, then shake off any excess breading. Place slices on cooking sheets, one inch apart. Bake for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

3. For the filling: Combine all filling ingredients in a large bowl.
4. To assemble: Spoon ½ cup pasta sauce in bottom of 13 x 9-inch baking dish. Layer half of eggplant slices over pasta sauce, sprinkle with ⅛ teaspoon salt. Top with ¾ cup pasta sauce, spread half of the filling mix over the sauce, and top with about ⅓ of the mozzarella and ¼ cup of fontina. Repeat layers once, ending with about 1 cup pasta sauce.

5. Spray one side of a sheet of aluminum foil with cooking spray. Cover the baking dish tightly with foil and bake for 35 minutes.

6. Remove foil carefully. Place a layer of remaining mozzarella and fontina on top and return the dish to the oven for another 10 minutes, or until the sauce is bubbly and the  cheese is melted. Allow to cool at least 10 minutes before serving.

Serves 10 – 1 slice each

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