eatingwell eggplant parmesan

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EatingWell Eggplant Parmesan

Our breaded eggplant recipe is baked for crispy results with fewer calories. This healthy eggplant Parmesan was originally developed by our Test Kitchen in 1995 and updated for our 30th anniversary.

Ingredients

  • canola or olive oil cooking spray
  • 2 large eggs
  • 2 tablespoons water
  • 1 cup panko breadcrumbs
  • ¾ cup grated parmesan cheese, divided
  • 1 teaspoon italian seasoning
  • 2 medium eggplants (about 2 pounds total), cut crosswise into ¼-inch-thick slices
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 (24 ounce) jar no-salt-added tomato sauce
  • ¼ cup fresh basil leaves, torn, plus more for serving
  • 2 cloves garlic, grated
  • ½ teaspoon crushed red pepper
  • 1 cup shredded part-skim mozzarella cheese, divided

Step