Eggplant Parmesan Lightened-Up

Kitchen Tested
  • Yield 8 servings

A lightened-up version of a classic Italian dish.


1 (28-ounce) can no-salt-added peeled tomatoes, coarsely chopped, with their juice
2 (15-ounce) cans no-salt-added tomato sauce
1 (6-ounce) can no-salt-added tomato paste
1/2 cup white wine
1 teaspoon minced garlic
1 tablespoon dried basil
1 tablespoon dried oregano
2 eggplants, peeled and cut into 1/2-inch slices
3 large egg whites
1/4 cup water
1 1/2 cups seasoned bredcrumbs
3 cups shredded reduced-fat mozzarella cheese


  1. Preheat broiler. In a large saucepan, make sauce by combining tomatoes with juice, tomato sauce, tomato paste, white wine, garlic, basil and oregano. Bring to a boil, lower heat, and cook 20 minutes.
  2. Meanwhile, soak eggplant slices in water to cover 30 minutes. Pat dry.
  3. In a bowl, mix egg whites and 1/4 cup water together with a fork. Dip eggplant slices in egg white mixture and roll in breadcrumbs. Place on a baking sheet coated with nonstick cooking spray and broil 5 minutes on each side, until lightly browned. Watch closely. Remove and set aside.
  4. Lower the oven temperature to 350F.
  5. In a 2-quart oblong baking dish, layer half the sauce, half the eggplant and half the mozzarella cheese. Repeat layers. Bake 30 minutes, or until bubbly and cheese is melted.



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