Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"And my baby cooks her Eggplant,
Bout 19 different ways.
Sometimes I just have it raw with Mayonnaise."
-Michael Franks, Singer and Songwriter

The refrigerator light goes on...

This is a time consuming recipe but oh, so worth it!

It is something that you are going to have for a special occasion as it will take about an hour (or a little more) on a Saturday afternoon to make. It is very rewarding. It is a recipe that is higher in fat and sodium than many on my site, but it can still be part of your diet occasionally - and it should because Eggplant Parmesan is so great. You can feel better because this is chock full of great things like fiber, Vitamin A, iron, calcium and Vitamin C.


Eggplant Parmesan

Servings: 2 | Serving size: a lot

Cooking Time: 60 Minutes

This recipe can easily be multiplied, but you should use multiple pans. This keeps well for about 2-4 days in the fridge.

1 cup water
2 8 ounce eggplants (sliced lengthwise in 1/2 inch slices)
2 ounces plain no salt added melba toast
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp garlic powder
1/8 tsp fresh ground black pepper
2 egg whites
4 ounces fresh mozzarella
8 large leaves fresh basil
1 cup marinara sauce
1 ounce Parmigiano-Reggiano (grated)

Eggplant Parmesan recipe from Dr. Gourmet

Place the water in a large stock pot fitted with a steamer. Heat over high heat. When the water is boiling place the eggplant slices in the steamer for 10 minutes.

Remove to a cutting board to cool.

While the eggplant is steaming place the melba toast, basil, oregano, garlic powder and pepper in a food processor and process until fine crumbs.

Preheat the oven to 350°F.

Whisk the egg whites until frothy.

When the eggplant is cool coat each slice one at a time with egg white. Let excess eggwhite drip off and then dredge in the bread crumb mixture. As each slice is coated place on a non-stick cookie sheet.

Place the coated eggplant in the oven and bake for 10 minutes on each side.

Remove and layer the eggplant with slices of mozzarella and fresh basil in an au gratin or similar dish -- slice of eggplant, slice of mozzarella, basil, slice of eggplant, slice of mozzarella, etc.. It's OK if the layers are on their side or not just perfect. Each au gratin dish should hold one serving.

Top the eggplant layers with 1/2 cup of marinara sauce and place in oven for 5 minutes. Top with the Parmigiano-reggiano and bake for another 5 minutes.

Nutrition Facts

Serving size: a lot

Servings: 2

Amount Per Serving

Calories 451 Calories from Fat 155
% Daily Value
Total Fat 18g 27%
    Saturated Fat 10g 49%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 43mg 14%
Sodium 1069mg 45%
Total Carbohydrates 45g 15%
    Dietary Fiber 11g 43%
    Sugars 11g
Protein 30g
Vitamin A 14% Vitamin C 24%
Calcium 66% Iron 19%
Vitamin K 22 mcg Potassium 943 mg
Magnesium 87 mg