Skinny Eggplant Parmesan

An excellent recipe from Sheena over at culinary tuesdays. Certainly a very busy woman by the sounds of it 🙂 Thanks Sheena!
Make my own eggplant parmesan at home and without feeling guilty. For this recipe I used panko for a crispier texture but normal breadcrumbs make an excellent alternative. You can also add a little extra virgin olive oil to make the texture a little crispier. This parmesan is perfect with pasta but if you dont feel like pasta you can rice, roast potatoes or even just a side of salad.


  • I medium Eggplant, sliced into 8 thin slices
  • 1 egg, beaten
  • 1 cup Panko break crumbs
  • 1 Tbsp Italian seasoning
  • 1 Tbsp Grill seasoning
  • Olive Oil Cooking Spray
  • 2.5 cups of pasta sauce; I used Organic Glen Muir chunky tomato
  • 2 oz of shredded part-skim Mozzarella (shred it yourself to get a good melty cheese)
  • 1 Tbsp chopped parsley


  1. Preheat Oven to 400 degrees
  2. Prepare a cooling/baking rack over a baking tray; to bake the eggplant
  3. Set up a breading station: 1 dish with egg and 1 dish with panko, Italian & grill seasoning
  4. Dip one slice of eggplant at a time into the egg and then into the panko with seasoning, covering both sides
  5. Place onto the cooling/baking rack; repeat with all 8 slices
  6. Spray the top of the eggplant with a little of the EVOO spray
  7. Bake the eggplant for 5 minutes on each side then remove from oven.
  8. Lower the oven temp to 375 and prepare a 9×13 pan with EVOO spray.
  9. Add 1 cup of glen muir sauce on bottom of the pan,
  10. Place 4 baked eggplants on top of the sauce, then add 1/2 cup of sauce on top of the eggplant.
  11. Stack the next 4 eggplants on top of the bottom layer of eggplants.
  12. Now, add 1 cup of sauce on top, sprinkle cheese on top. (Now you can store in fridge for later in the week or you can bake)
  13. Bake for 40 minutes. ** add an additional 15 minutes to the baking time if you stored in fridge.
  14. Garnish with 1 Tbsp of parsley & Serve.