A Healthier Take On Eggplant Parm…


Usually I avoid more complex dishes during the week, and save them for the weekends, but man was I having an eggplant parm craving. And like most food cravings, once it’s in my mind, I just can’t let it go. So this was our first attempt of making a healthier/faster version of the dish, and I must say, it turned out amazing! I actually prefer this lighter style, vs the heavier baked dish you usually see smothered in cheese, leaving you super full at the end. The big secret here is lightly coating the eggplant with flour and breadcrumbs. We use panko to save on calories, and skip mozzarella all together. Instead we garnish at the end with grated parmesan and light red sauce.
Overall, allowing you to actually taste more of the eggplant, vs the usual heavy sauce and cheese. One thing to note, we usually are all about making our own fresh tomato sauce, but if you are really trying to save on time, sometimes you have to cheat and use the jar, and tonight was one of those nights.

It’s been a busy last few weeks in our household and the days are flying by. Char has started some new classes for the spring. I am trying to keep this wild thing busy and entertained as much as possible. She’s still obsessed with books, loves playrooms, and is climbing non-stop. Now we just need to work on her climbing down skills, because the child has no concept of depth and face plants hourly.


Eggplant Parmesan: serves 3-4


  • 1 medium sized eggplant
  • 2 eggs (beaten with 1 tbsp each salt & pepper)
  • 1 cup of flour
  • 1 cup of panko breadcrumbs
  • 1 bunch of fresh basil
  • 1/2 cup of parmesan cheese; thinly grated
  • 1/2 cup of tomato sauce


  1. Pre-heat oven to 350F
  2. Slice eggplant into 1/4 inch slices
  3. Set up 3 bowls, one each with the flour, egg, and breadcrumbs.
  4. Lightly coat each eggplant slice with flour, then egg, then breadcrumbs.
  5. Place the eggplant  slices on a baking sheet (we lay foil down first), and place in the oven for ten minutes on each side. When about one minute remaining on each side, lightly sprinkle Parmesan over each eggplant.
  6. Once plated pour heated tomato sauce on top (we just heated some up on the stove top for a few minutes-however, obviously you could make fresh tomato sauce if you have the time).
  7. Sprinkle parmesan and basil leaves on top, and Voila!




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