Eggplant Parmesan



Serving size

a lot
60 Minutes

This recipe can easily be multiplied, but you should use multiple pans. This keeps well for about 2-4 days in the fridge.

Eggplant Parmesan


1 cup Water
2 lb. Eggplant, raw (sliced lengthwise in 1/2 inch slices)
2 ounces Crackers, melba toast, plain
1/4 tsp., leaves Dried basil
1/4 tsp., leaves Dried oregano
1/4 tsp. Garlic powder
1/8 tsp., ground Black pepper
2 large Egg white(s)
4 ounce Fresh mozzarella
8 leaves Fresh basil
1/2 cup Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium
1 ounce Parmesan cheese (grated)


Place the water in a large stock pot fitted with a steamer. Heat over high heat. When the water is boiling place the eggplant slices in the steamer for 10 minutes.

Remove to a cutting board to cool.

While the eggplant is steaming place the melba toast, basil, oregano, garlic powder and pepper in a food processor and process until fine crumbs.

Preheat the oven to 350°F.

Whisk the egg whites until frothy.

When the eggplant is cool, coat each slice one at a time with egg white. Let excess eggwhite drip off and then dredge in the bread crumb mixture. As each slice is coated, place on a non-stick cookie sheet.

Place the coated eggplant in the oven and bake for 10 minutes on each side.

Remove and layer the eggplant with slices of mozzarella and fresh basil in an au gratin or similar dish -- slice of eggplant, slice of mozzarella, basil, slice of eggplant, slice of mozzarella, etc.. It's OK if the layers are on their side or not just perfect. Each au gratin dish should hold one serving.

Top the eggplant layers with 1/2 cup of marinara sauce and place in oven for 5 minutes. Top with the Parmigiano-reggiano and bake for another 5 minutes.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This is a time consuming recipe but oh, so worth it!

It is something that you are going to have for a special occasion as it will take about an hour (or a little more) on a Saturday afternoon to make. It is very rewarding. It is a recipe that is higher in fat and sodium than many on my site, but it can still be part of your diet occasionally – and it should because Eggplant Parmesan is so delicious. You can feel better because this is chock full of great things like fiber, Vitamin A, iron, calcium and Vitamin C.

"And my baby cooks her Eggplant,
Bout 19 different ways.
Sometimes I just have it raw with Mayonnaise."

Michael Franks, Singer and Songwriter