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Eggplant Parm – Healthy Version

Last night I made Eggplant Parm. I got started late and it took awhile (I’m slow) and I managed to burn my hand on the oven. Regardless, I thought it tasted great. The kids, on the other hand, were interested in nothing but garlic bread. Boo.

Anyway, it’s a good recipe and is considered ‘healthy’ because there’s no frying of the eggplant involved.


2 medium eggplants
1 container of Italian breadcrumbs
2 eggs
1 container of shredded parm
3 cups of shredded mozzarella
2 jars of marinara sauce


Peel eggplants and slice them into quarter-inch thick rounds. Soak in a bowl of water for 10 minutes (to reduce the bitter taste of the seeds). Dry with paper towels. Set up two bowls, one with 2 egg whites and 1/2 cup water (whisked together) and one with breadcrumbs and 1/4 cup parm mixed. Dip each eggplant round first in the egg white mixture and then in the breadcrumbs and lay in a single layer on a cookie sheet. Broil eggplant until toasted on each side. Layer first marinara sauce, then eggplant, then cheese in a casserole dish until you are out of eggplant. Top with cheese. Bake uncovered at 350 degree for about 30 minutes or until cheese is melted and marinara is bubbly.

Couldn’t be easier, right?

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