Skinny Eggplant Parmesan

Skinny Eggplant Parmesan

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I’m not even going to attempt to tell you that I know how to make Eggplant Parmesan.

I will tell you that I had an eggplant in the frig from a failed attempt to try another recipe. I no longer had the ingredients for that recipe, so I decided to make my own version of Eggplant Parmesan.

I have to say it turned out pretty darn good, but how can you miss when the ingredients include crunchy Panko and creamy Parmesan cheese?

Whip eggs, water, garlic and Italian seasoning in another dish. 5. Dip egg plant in egg mixture, then dip in Panko crumbs. Place on cookie sheets. Spray tops with cooking spray. 6. Bake 10 minutes and then flip to brown both sides. 8. Spread ⅓ spaghetti sauce on the bottom of the baking dish and layer half the eggplant. Top with another ⅓ spaghetti sauce, ¼ cup mozzarella cheese, ¼ cup parmesan cheese and ¼ cup basil. 9. Layer remaining ingredients in the same manner.


  • 1 large eggplant, sliced ¼" slices
  • 1 large egg
  • 1 large egg whites
  • 1 tablespoon water
  • 1 clove garlic, finely minced
  • 1 tsp Italian Seasoning
  • 2 cups panko bread crumbs
  • ½ jar spaghetti sauce
  • ½ cup low fat mozzarella cheese
  • ½ cup parmesan cheese
  • ½ cup basil, chopped
Read the whole recipe on Mother RImmy's Cooking Light Done Right