Eggplant Parmesan

Eggplant Parmesan


  • Eggplant Parmesan
  • Serves 4-6
  • 4 WW points
  • 1 large eggplant, cut into 1-inch pieces
  • 1 egg white
  • ¼ cup flour
  • salt and pepper
  • 1 teaspoon garlic powder
  • 3 teaspoon oregano
  • ½ cup panko bread crumbs
  • ¼ cup Parmesan cheese
  • 3 cups good quality marinara sauce
  • ½ cup shredded part-skim mozzarella cheese


Preheat oven to 375.

Coat a baking sheet with spray oil and set aside.

In a bowl, whisk egg white and 1 tablespoon water and mix well.

To make clean up easier, cut a 30-inch piece of wax paper and place on counter. On the left side, add flour, salt, pepper, garlic powder and 1 ½ teaspoons oregano and mix together. Add the bowl of egg whites to the center of the wax paper and on the right side, mix the panko and Parmesan cheese together with 1 teaspoon oregano (or you can put the flour and panko in 2 bowls). Dredge a slice of eggplant in flour and coat on both sides. Dredge the eggplant in the egg white and then dredge in the bread crumbs coating each side. Place on baking sheet and continue with remaining eggplant.

Bake for 20-25 minutes or until the top is lightly golden brown.

Coat a baking dish large enough to hold the pieces of eggplant with spray oil. Add 1 cup of marinara sauce to bottom of dish and spread evenly. Lay the eggplant on bottom of dish and cover eggplant with remaining marinara sauce. Sprinkle top with mozzarella cheese and bake for 20-25 minutes or until the top is lightly golden and bubbly.

Remove from oven and serve.

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