Makeover Eggplant Parmesan
Total TimePrep: 50 min. Bake: 30 min.
- 1 medium onion, chopped
- 1-1/2 teaspoons olive oil
- 2 garlic cloves, minced
- 1 can (15 ounces) crushed tomatoes
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) no-salt-added tomato sauce
- 1/2 cup dry red wine
- 1/4 cup tomato paste
- 1-3/4 teaspoons Italian seasoning, divided
- 2 large eggs
- 2 tablespoons water
- 1/2 cup all-purpose flour
- 1-1/2 cups dry bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium eggplants, peeled and cut into 1/4-inch slices
- 9 ounces uncooked multigrain spaghetti
- 6 ounces fresh mozzarella cheese, halved and thinly sliced
- 1/3 cup shredded Parmesan cheese
- 2 tablespoons minced fresh parsley
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the crushed tomatoes, diced tomatoes, tomato sauce, wine, tomato paste and 3/4 teaspoon Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until desired consistency, stirring occasionally.
- Meanwhile, in shallow bowl, whisk eggs and water. Place flour in a separate shallow bowl. In another bowl, combine the bread crumbs, salt, pepper and remaining Italian seasoning. Dip eggplant slices into flour then in egg mixture; coat with crumb mixture. Place on baking sheets coated with cooking spray. Bake at 350° for 25-30 minutes or until tender and golden brown, turning once. Meanwhile, cook spaghetti according to package directions.
- Spoon 2 cups sauce over eggplants; top with cheeses. Bake 4-5 minutes longer or until cheese is melted.
- Drain spaghetti. Serve remaining sauce over spaghetti; top with eggplant slices. Sprinkle with parsley.
Nutrition Facts1 serving: 505 calories, 13g fat (6g saturated fat), 96mg cholesterol, 716mg sodium, 74g carbohydrate (13g sugars, 13g fiber), 24g protein.
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Jun 11, 2018
I really like the fact that the eggplant is baked in the oven and overall, the taste was very good. Maybe I did something wrong but I felt that dipping in flour and breadcrumbs was just too much. I could taste the flour in the finished product. Will try next time without the flour.
Aug 14, 2017
This was easy to make and was delicious, I love that it didn't have to be fried in oil. I really don't like greasy eggplant and this was perfect. I used my own sauce. Definitely will make it again.
Nov 8, 2016
Great recipe profile. I used my homemade roasted veggie sauce instead of assembling the sauce, but I would use this recipe if I didn't have any. Instead of multi-grain spaghetti, I used spiralized vegetables. I could also see using spaghetti squash with this! Greatly enjoyed the baked eggplant; don't miss all of the traditional frying!
Apr 17, 2013
No comment left
Oct 5, 2012
No comment left
Aug 6, 2012
I highly recommend this recipe as far as preparing & cooking the eggplant in the oven - so much easier & healthier than breading & frying in pan on stovetop, soaking up a lot of olive oil, getting a soggy overcooked eggplant. This is awesome & next time, I will use the sauce recipe too as I am sure it must be just as good!!
Jul 20, 2012
Made this recipe tonight. My mother, who is very critical of eggplant, went on and on about it. It was wonderful not to do the whole thing with the salt to release the liquid from the eggplant. Awesome recipe will be making again next week!!