Tested till perfect Lightened-Up Eggplant Parmigiana with Marinara Sauce
Lightened-Up Eggplant Parmigiana
Photography by Matthew Kimura

Lightened-Up Eggplant Parmigiana with Marinara Sauce

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2008

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


    1/2 cup (125 mL) dry bread crumbs
    2 tbsp (25 mL) grated Parmesan cheese (approx)
    1/2 tsp (2 mL) dried oregano
    1/2 cup (125 mL) all-purpose flour
    2 eggs, lightly beaten
    1 eggplant (about 1 lb/500 g)
    2 tbsp (25 mL) extra-virgin olive oil
    Marinara Sauce
    Thinly sliced fresh basil
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Marinara Sauce

In shallow dish, combine bread crumbs, cheese and oregano. Place flour in second shallow dish and eggs in third. Cut eggplant into 1/2-inch (1 cm) thick rounds; coat lightly in flour. Coat in eggs then crumb mixture.

Place on greased foil-lined baking sheet; drizzle with oil. Bake in 400°F (200°C) oven, turning once, until soft, crispy and golden, 15 to 18 minutes. Serve with Marinara Sauce. Sprinkle with basil and more cheese.

Nutritional Information Per serving: about

cal 325 pro 10g total fat 15g sat. fat 3g
carb 40g fibre 6g chol 96mg sodium 582mg

% RDI:

calcium 14 iron 29 vit A 7 vit C 48
folate 39
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