![](https://cdn.statically.io/img/www.allrecipes.com/thmb/COX6QTSYK4oFQvpgwNPprqFDrhw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3797210-77383ff7619940eb946b57c6f72ba85b.jpg)
Ingredients
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1 whole egg
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3 egg whites
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1 tablespoon water
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3 eggplant, peeled and thinly sliced
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2 cups whole wheat bread crumbs
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6 cups spaghetti sauce, divided
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¾ pound part-skim mozzarella cheese, shredded and divided
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½ cup grated Parmesan cheese, divided
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½ teaspoon dried basil
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
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Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
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Bake in preheated oven until golden brown, about 35 minutes.
Editor's Notes:
This recipe is a healthier version of Eggplant Parmesan II.
Nutrition Facts (per serving)
424 | Calories |
16g | Fat |
51g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 424 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 7g | 35% |
Cholesterol 59mg | 20% |
Sodium 1302mg | 57% |
Total Carbohydrate 51g | 19% |
Dietary Fiber 13g | 45% |
Total Sugars 21g | |
Protein 22g | 45% |
Vitamin C 8mg | 8% |
Calcium 473mg | 36% |
Iron 3mg | 17% |
Potassium 1138mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.