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Eggplant Parmesan Lite


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Eggplant Parmesan Lite


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Eggplant Parmesan Lite

The following recipe is a lightened-up version of the classic Eggplant Parmesan we all enjoy. I make this all the time as a big batch and then I freeze individual portions so I always have it when I want it.


  • Prep Time : 25 min
  • Cook Time : 30 min
  • Ready Time : 55 min


8 Servings


  • 1 can Sauce (28-ounce) no-salt-added peeled tomatoes
  • 2 can tomato sauce (15-ounce) no-salt-added
  • 1 can tomato paste (6-ounce no-salt-added )
  • 1/2 cup white wine
  • 1 teaspoon garlic minced
  • 1 tablespoon basil dried
  • 1 tablespoon oregano dried
  • eggplants, ½ inch slices
  • 3 large egg whites
  • 1/4 cup water
  • 1 1/2 cups seasoned breadcrumbs
  • 3 cup mozzarella cheese shredded reduced-fat


1. Preheat broiler.  In a large saucepan, make sauce by combining tomatoes with juice, tomato sauce, tomato paste, white wine, garlic, basil and oregano.  Bring to a boil, lower heat, and cook 20 minutes. (Don’t forget you can add chia seeds or flaxseed meal to your breadcrumbs, for more fiber!)

2. Meanwhile, salt eggplant slices with enough salt to cover for 30 minutes.  Rinse and pat dry.

3. In a bowl, mix egg whites and 1/4 cup water together with a fork.  Dip eggplant slices in egg white mixture and roll in breadcrumbs.  Place on a baking sheet coated with nonstick cooking spray and broil 5 minutes on each side, until lightly browned.  Watch closely.  Remove and set aside.

4. Lower the oven temperature to 350F.

5. In a 2-quart oblong baking dish, layer half the sauce, half the eggplant and half the mozzarella cheese.   Repeat layers.  Bake 30 minutes, or until bubbly and cheese is melted.

Nutritional Info (per serving)

•Calories 293•Fat 8.2g•Saturated Fat 4.6g•Cholesterol 25mg•Sodium 741mg


About Rochelle Rothman


"Rochelle is a Mom of six and Bubie to many more, kinaraha! Her cookbook can be seen at www.notjustacookbook.com. It also features many “multi-ethnic” recipes that were adapted for the kosher cook. Rochelle’s book examines food around the year by month. Her new DVD recipe organizer includes the book. What a GREAT gift! Rochelle is available for cooking demo events for fundraisers, hotels, stores, as well as private Tupperware demonstrations. Rochelle is often asked to share her amazing Freezer Tricks demonstration at many locations including several national televsion shows. She is a columnist in the FJJ (Flatbush Jewish Journal) and The Jewish Press, plus a contributor to other publications. Contact her at www.my.tupperware.com/rochellerothman.




7 Responses to Eggplant Parmesan Lite

  1. avatar says: Rebecca

    This recipe needs to be reviewed and edited. The ingredient list is full of mistakes (e.g., “2 Casserole: eggplants, ½ inch slices” – why is the word “casserole” here?). Also, it notes to soak the eggplant slices in water for 30 mins. This can’t be correct. Do you mean to salt the eggplants slices to draw out the moisture?

    • Thanks for writing…it seems the recipe had an error in transfer to the site!
      Casserole is from a different recipe! A good explanation of soaking eggplant is found on another recipe on the site..so let me quote the info–
      “The practice of salting eggplant before cooking is not to remove bitter juices. Eggplants are made of mostly water held in small cells. Not removing the water before frying would result in soggy, greasy eggplant. By purging the cells of the water we remove the water and collapse the cells so they do not absorb the oil during frying. This keeps the eggplant crispy and keeps it from being greasy.” Anyone making eggplant learns this and knows this fact. Either recipe is easy to make! enjoy!

    • You are right Rebecca, it should be salting, I adjusted the recipe.

  2. Thanks for some clarification on the recipe. 2 Questions:

    1) How many eggplants? peeled? unpeeled?
    2) first ingredient tomato sauce no salt added peeled tomatoes? What is this? sauce or peeled tomatoes? whole tomatoes or diced? please clarify. I really want to make this.

  3. avatar says: Andrea

    Can I also point out that most Parmesan and Mozzarella cheeses are made using animal rennet, meaning them neither vegetarian or kosher! If you make this, you’ll need to ensure it is in fact vegetarian.

    • There are many kosher parmesan and Mozzarella’s on the market and most use microbial rennet, so it should be fine.

  4. How many eggplants, please?

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