Updated date:

Delicious Eggplant Parmesan: Fewer Calories, More Flavor!

My husband is a wonderful cook. We share the kitchen and we each have our specialties. He often does the cooking for our dinner parties.

Eggplant Parmesan on a plate with arugula salad

Eggplant Parmesan on a plate with arugula salad

My Husband's Eggplant Parmesan Recipe

When dining in Italian restaurants, I often order eggplant Parmesan. Generally, it is thinly sliced, layered, and loaded with cheese. What is not to like?

However, once I tasted my husband's version of this dish, it's become my preferred preparation. It has fewer calories than the restaurant version, but it still has all of the fantastic flavors.

His method uses thicker slices of eggplant, and he coats only one side of it with the flour, egg, and breadcrumb mixture. When sauteing the pieces, they soak up much less oil than if they were thinner and had the breading on both sides. By only coating one side with the sauce and cheeses, that also cuts down on calories. Yet, when tasting the final baked product, the fabulous flavors are there in spades!

Read below to find out how quickly and easily this can be made in your home kitchen.

Cook Time

Prep timeCook timeReady inYields

10 min

45 min

55 min

4 servings (2 thick slices per serving)

Ingredients

  • 1 large globe eggplant, sliced into 3/4-inch rounds
  • 1 egg
  • 1 tablespoon whole milk or half and half, mixed into the egg
  • 1/8 cup flour, or enough to coat one side of the sliced eggplant
  • 1/2 cup Progresso Italian-style bread crumbs, or enough to coat one side of the sliced eggplant
  • 15 tablespoons marinara sauce, or enough to coat one side of the sliced eggplant
  • 1 cup mozzarella cheese, shredded
  • 8 heaping teaspoons Pecorino Romano cheese, finely grated
  • 8 heaping teaspoons Parmigiano Reggiano cheese, finely grated
  • 7 or 8 tablespoons lite olive oil, use a few tablespoons as needed when you saute the eggplant slices
  • Salt and pepper, to taste
  • Pam or another type of cooking spray, enough to coat a sheet pan

Instructions

  1. Cut a large globe eggplant into 3/4-inch slices.
  2. Whisk the egg and add the milk or half and half into the egg mixture and put it into a dish wide enough to dip the sliced eggplant into it.
  3. Put the flour onto a plate and the seasoned breadcrumbs onto another plate.
  4. Start by dipping only one side of the sliced eggplant into the flour, then the egg mixture, and finally the bread crumbs. Set aside.
  5. Put 2-3 tablespoons of olive oil into a pan on medium heat. When warm, put the seasoned side of the eggplant into it.
  6. Salt and pepper the side that is up, and after about 2 minutes, flip the eggplant over. After 2 minutes per side, and when golden brown, remove to the sprayed sheet pan. Add more oil as necessary, and continue this sauteing process until all of the eggplant slices are on a baking sheet with the breaded side up.
  7. Top the slices with the marinara sauce.
  8. Next, put the mozzarella cheese over the top of the slices.
  9. Finally, top the slices with the Romano and then the Parmesan cheeses.
  10. Bake in a 350-degree oven for 30 to 35 minutes, or until a fork inserted into the eggplant comes out with no resistance.
  11. Serve on a plate, and enjoy!

Serving Suggestions

Last night, we chose to have a simply prepared arugula salad on the plate and the eggplant Parmesan. The salad had fresh lemon juice, extra virgin olive oil, and a sprinkling of salt. Other leafy green salads would also be delicious.

Many items can accompany this dish. Garlic bread would be good. In the past, we would occasionally have chicken with the eggplant serving the vegetable's role instead of the main entrée.

Accompanying our dinner last evening was a glass of robust Montepulciano D'Abruzzo. A good Chianti wine would also pair well with this Italian-inspired meal.

Thank you for taking the time to rate this recipe.

© 2020 Peggy Woods

Looking Forward to Your Comments

Peggy Woods (author) from Houston, Texas on September 09, 2020:

Hi Liz,

We have always done a lot of cooking at home, but probably even more so now with COVID-19. I am pleased that you are enjoying reading some new recipes. In the future, I plan to share more of them. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on September 09, 2020:

Hi Dora,

My husband has created other delicious recipes. I'll be sharing more of them on this site in the future. Enjoy his eggplant Parmesan with my blessings.

Liz Westwood from UK on September 09, 2020:

I am really enjoying your recipe series. It's easy to get in a rut with cooking, so I appreciate the new ideas that you are giving me. This recipe is easy to follow and well-presented.

Dora Weithers from The Caribbean on September 09, 2020:

Thank you for sharing. This looks more appetizing and I am looking forward to trying it. Kudos to your husband!

Peggy Woods (author) from Houston, Texas on September 09, 2020:

Hi Adrienne,

Glad you like the sound of this recipe. I have also used the Japanese eggplants for other things and have not found them to be bitter. Perhaps they were fresher or a different type than the ones you had in Italy? I used to grow them in our garden.

Adrienne Farricelli on September 09, 2020:

My husband loves eggplant Parmesan and therefore it's a popular dish at my home. When I am in Italy, I used the long eggplants, which can be very tasty, but they have to be kept under salt to remove its bitterness.

Peggy Woods (author) from Houston, Texas on September 09, 2020:

Hi Anya,

I am glad that you like the appearance of this recipe. It is so scrumptious!

Peggy Woods (author) from Houston, Texas on September 09, 2020:

Hi Devika,

Your comments on this eggplant Parmesan recipe came through okay. Right now, for articles that are already on Delishably, the comment section is frozen to new comments. Supposedly, that will be changed in the future. Thanks for looking at both recipes. I hope you try them in the future and let me know what you think.

Anya Ali from Rabwah, Pakistan on September 09, 2020:

Sounds delicious! Yum!

Devika Primić from Dubrovnik, Croatia on September 09, 2020:

Unfortunately, I could not leave a comment on this hub. Tilapia With Kalamata Olives, Tomatoes, and Lemon Wine Sauce

Devika Primić from Dubrovnik, Croatia on September 09, 2020:

Peggy your husband has created a delicious recipe idea. The combinations of ingredients go well together. The parmesan and eggplant are among my favorites.

Devika Primić from Dubrovnik, Croatia on September 09, 2020:

Peggy this is delicious and egg plant is one of my favourites. Your recipe deas are awesome!

Peggy Woods (author) from Houston, Texas on September 09, 2020:

Hi Bill,

I got a kick out of your reply about eating eggplant. It reminds me of President George H.W. Bush, who said that his mother made him eat broccoli when he was a child. He decided as an adult (and President of the U.S.) he was never again going to eat broccoli. Haha!

My husband feels the same about eating Brussel sprouts, although he once tasted some roasted ones that he admitted were passable.

Peggy Woods (author) from Houston, Texas on September 09, 2020:

Hi Liza,

Your experience of trying fried eggplant and zucchini in Italy sounds memorable. What a fun memory you have! I am pleased that you also like the sound of my husband's recipe. Enjoy!

Peggy Woods (author) from Houston, Texas on September 09, 2020:

Hi Pamela,

Thanks for passing this recipe on to your son and daughter-in-law. Enjoy your day and thanks for your comment.

Peggy Woods (author) from Houston, Texas on September 09, 2020:

Hi Lorna,

The thicker slices of eggplant and the breading only on one side cuts down on the amount of oil needed in this recipe. The amount of oil is only a guide. We use as little as possible when making this recipe.

Bill Holland from Olympia, WA on September 09, 2020:

I appreciate the recipe, Peggy, but neither Bev nor I eat eggplant. Sorry about that! And at my age I'm just not willing to give it the old college try.

Have a fabulous Wednesday!

Liza from USA on September 09, 2020:

I love eggplant. When I was in Italy, one of the first recipes I have tried was fried eggplant made by an Italian lady. She simply made a flour batter, dunk the sliced eggplant in it, and fried. She also fried some zucchini. It was delicious!

However, your husband's eggplant parmesan recipe looks amazing, Peggy. I'd love to try this one. Thanks for sharing the recipe and the photo guide looks awesome!

Peggy Woods (author) from Houston, Texas on September 09, 2020:

Hi Bill,

I will bet that this way of eating eggplant Parmesan will become your favorite, as is ours. All eggplant lovers should appreciate the thicker slices and flavor. Enjoy it, and thanks for your comment.

Peggy Woods (author) from Houston, Texas on September 09, 2020:

Hi Julia,

I am pleased that you will be trying my husband's recipe soon. Enjoy!

Peggy Woods (author) from Houston, Texas on September 09, 2020:

Hi FlourishAnyway,

Yes, the combination of a salad and garlic bread accompanying eggplant Parmesan is truly a winner!

Pamela Oglesby from Sunny Florida on September 09, 2020:

I am going to pass this recipe along to my son and daughter-in-law as they ive eggplant parmesan. I have never been a fan of eggplant but this dish does look tempting to me as well. Thanks Peggy. Have a good day

Lorna Lamon on September 09, 2020:

I love eggplants and this dish sounds like the best of both worlds to me. I always find they soak up too much oil and tend to grill them, however, as a tasty treat, I will give this version a try. Thank you for sharing Peggy.

Bill De Giulio from Massachusetts on September 09, 2020:

Looks great, Peggy. My wife and I both love eggplant and will give this recipe a try. Never thought of slicing it thick like this but sounds and looks wonderful. And adding an arugula salad, which we also love really completes the meal.

Julia Lessie from Papua New Guinea on September 08, 2020:

This looks delicious. Trying it out soon

FlourishAnyway from USA on September 08, 2020:

This looks truly fabulous! I can imagine this and a garden salad plus garlic bread. Wow!

Peggy Woods (author) from Houston, Texas on September 08, 2020:

Hi Amy,

You should genuinely like this if you love eggplant and Italian wines. Enjoy!

Amy on September 08, 2020:

Love eggplant. Love red wine, especially Italian. This looks and sounds marvelous. Will try it soon.

Peggy Woods (author) from Houston, Texas on September 08, 2020:

Hi Cheryl,

I am pleased that you like the sound of this recipe. Enjoy!

Peggy Woods (author) from Houston, Texas on September 08, 2020:

Hi Diana Carol,

This eggplant Parmesan tastes every bit as good as the higher calorie versions. I like it much better. Thanks for your comment.

Cheryl E Preston from Roanoke on September 08, 2020:

This looks really deliciously

Diana Carol Abrahamson from Somerset West on September 08, 2020:

Thanks Peggy for sharing your husbands eggplant recipe.Love the idea of placing crumbs etc. on one side only. With the cheeses added, sounds delicious.