Prep Time:
40 minutes
Cook Time
20 minutes
Serving Size
2 eggplant slices
2 medium eggplants (2 pounds)
¼ teaspoon salt
2 teaspoons water
2 large eggs, lightly beaten
1 cup whole-wheat bread crumbs
3 tablespoon Parmesan cheese
1 cup marinara sauce, lower sodium
1 cup shredded mozzarella cheese, part-skim
Cooking spray


  1. Slice each eggplant crosswise into 8 slices. Place the eggplant slices on a paper towel lined baking pan or cutting board. Use ¼ teaspoon of the salt to sprinkle slices and wait 30 minutes.
  2. Preheat oven to 475 ° F. Coat a baking sheet with cooking spray and set aside.
  3. Rinse slices under cool water and gently squeeze out excess water. Lay paper towels on a cutting board and layer slices to help soak up water and pat dry.
  4. Combine 2 teaspoons of water and eggs in a bowl and whisk. In a separate bowl, combine bread crumbs and parmesan. Dip eggplant slices in egg mixture and then into breadcrumb mixture, gently pressing to stick
  5. Arrange dipped eggplant slices onto prepared baking sheet and coat with cooking spray. Bake at 475 ° F for 10 minutes.
  6. Turn eggplant slices and top evenly with marinara sauce and mozzarella. Bake for another 10 minutes or until cheese is melted and lightly browned.
  7. Serve warm with whole wheat pasta or vegetable noodles!


Recipe modified by CHOICES Nutrition Education Program

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