Adventures of Eating with dReJ: healthy, cheap, delicious

Eggplant Parmesan

Yummy but a little messy 🙂

Quick Link:

Ingredients (Makes 10 servings – so plan accordingly if you want to make less!)

  • 2  large eggs, lightly beaten
  • 1  tablespoon  water
  • 2  cups  whole-wheat panko (Japanese breadcrumbs) Regular breadcrums
  • 1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese (we used our trusty Kraft Parmesan-Asiago blend for this)
  • 2  (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
  • Cooking spray
  • Filling:
  • 1/2  cup  torn fresh basil We bought the basil in a tube – you can find this in the produce section of the grocery
  • 1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1/2  teaspoon  crushed red pepper
  • 1 1/2  teaspoons  minced garlic
  • 1/4  teaspoon  salt
  • 1  (16-ounce) container part-skim ricotta cheese
  • 1  large egg, lightly beaten
  • Remaining ingredients:
  • 1  (24-ounce) jar premium pasta sauce
  • 1/4  teaspoon  salt
  • 8  ounces  thinly sliced mozzarella cheese (we used fat free)
  • 3/4  cup  (3 ounces) finely grated fontina cheese

Okay so this recipe makes 10 servings. So we ended up splitting this in half. We bought a slightly bigger eggplant so the recipe had more eggplant than it called for – but who doesn’t love a little extra eggplant in their life?

We also skipped out on the extra 3/4cup fontina cheese. We just sprinkled the top of the meal with the Kraft blend that we use for a lot of different recipes. Look for it in the shredded cheese area of your grocery store.




dReJ Say: This recipe takes awhile to bake. I guess we should have figured that out since it’s a Parmesan/lasagna type thing. So this would be something that you want to start early if you plan to make it the same night your eat it. To be honest – I’m not sure how good this one would reheat. We made it for dinner both times and it was really good right out of the oven.


We both expected this to be a little bland – but it actually had a lot of great flavors. Perfect warm meal for a cold night – and easy on the stomach, too ringing in at just under 400 calories. Not bad for a hearty Italian style dish!


Comments on: "Eggplant Parmesan" (1)

  1. Can’t wait to read more from your blog.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

%d bloggers like this: