Mar 22, 2009

Lighter Eggplant Parmesan




This is one of my favorite ways to eat eggplant. Traditionally eggplant parmesan is breaded and fried before baking. I made this lighter by roasting the eggplant in the oven instead, using reduced fat mozzarella and fat free ricotta which reduces the fat and calories significantly. Always use a good parmesan or romano cheese like Locatelli or Reggiano any time a recipe calls for grated cheese for the best results.



Lighter Eggplant Parmesan
Gina's Weight Watcher Recipes
Servings: 8 servings Time: 60 minutes Old Points: 6 pts Points+: 8 pts
Calories: 265.3 • Fat: 12.4 g Protein: 14.1 g Carb: 35.4 g Fiber: 4.4 g  

  • 1 large eggplant (2 lbs)
  • 1 tbsp olive oil
  • 12 oz fat free ricotta
  • 1/4 cup + 2 tbsp Pecorino Romano
  • 1/4 cup fresh parsley, chopped
  • 1 medium egg
  • 2 cups reduced fat mozzarella (I used Sargento)
  • 3 cups homemade tomato sauce
  • salt

Start by making the sauce if you don't have any already made. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.

Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.

In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.

In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese.

Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting. Enjoy!

205 comments :

  1. This looks delicious!

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  2. Wow, that looks deeeelicous, Gina! When are you going to have your own Food Network Show?

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  3. OMGosh!!! This sounds delish! Thanks for posting!

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  4. This looks great, I added it to my to-do list!

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  5. Gorgeous! I've always wanted to try this, now I can!

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  6. Gina, could you tell me how many carbs are in this recipe? I'm diabetic and the carbs are also important to know. Thanks so much for your help. Jen

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  7. oh! so excited!! this is a fav dish in our house,now i can make it w/o feeling guilty!!
    gabbie

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  8. Looks amazing Gina. Great idea to cut out the frying and bread crumbs! Thanks for another great recipe i can't wait to try!

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  9. @ Jen, not sure how many carbs total, but 1 cup of eggplant has about 7 grams. It is very low in carbs.

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  10. Anything lighter right now is very well welcome. Speedo season is almost here and we need to look good! LOL. This sounds really tasty :)

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  11. Any eggplant is a good eggplant!

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  12. I tried this receipe this weekend along with the tomatoe sauce receipe. Both were wonderful. I had my mother over for dinner and we just could not believe that it was a 'light' dinner. Thank you. I look forward to you recipes every day.

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  13. hi, Gina, this was great. I subbed in storebought marinara, added a bit of garlic to the ricotta mix and some fresh basil, and it was a real hit! One thing I might add next time, since I had them around, is sliced fresh tomatoes in on of the layers-I love the taste of baked tomato! thanks so much for this and other great recipe ideas.

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  14. Absolutely fantastic! Hubby and I love eggplant parm and this was wonderful and guilt-free.

    Thanks for this great site!!

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  15. My girlfriend and I made this a couple of weeks ago. This is an AMAZING recipe. We bought a block of reduced fat mozzarella and cut it into thinly sliced strips and subbed that for the 2 cups pre-shredded reduced fat mozzarella and it gave the dish a wonderful texture. Be sure to use the tomato sauce recipe linked in this recipe, it really is great!

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  16. I had two cups of your candied tomato sauce (which is soooooo delish!) in the fridge and used it mixed with a cup of diced tomatoes and a little garlic. This is a great recipe! I also loved the white bean and turkey chili recipe, and make the twice baked sweet potatoes all the time! Great site, really helping me keep OP!

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  17. We make this all the time - its amazing!

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  18. I just made this tonight for dinner and it was a huge hit! Thanks for the awesome recipes you have provided us! I've lost over 10% on W.W. thus far and your recipes have really helped me keep on track! Thanks!

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  19. This website truly is a work of culinary art! Thanks Gina for your efforts!... I made the eggplant parm. tonight for dinner! It tasted fantastic, but it didn't look at alll like the picture. Mine was really runny... I followed all the directions without any improvising, but am not sure of where things went wrong.

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  20. This is heavenly!!!!! My favorite recipe! My husband who thinks he always needs meat at every meal doesn't even miss it! Everytime I make it and eat it I am always shocked that it is a a low point weight watcher meal! Thank you for making this weight loss journey tasty and doable!!! You are ahhhhwesome!!!!!

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  21. Do you put whole eggplant in oven at first? Sorry about the dumb questoin......Tammie

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  22. You can bake or grill the eggplant first. This will prevent your eggplant parm from having too much moisture.

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  23. I just cooked this tonight! And all i can say is wow! Its really filling, and tastes great. GREAT RECIPE!!!

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  24. Saw this recipe a few weeks back, and from the picture knew I had to make it. I did, and have been craving it since! It is SO delish! My preggo friend LOVED it (bonus points for happy preggo lady!) Definitely a keeper.

    thanks for sharing!

    -A

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  25. Thanks for all the wonderful recipes. I cook for a group every Monday that go to Weight Watchers and they are always happy with all your recipes. Yesterday, after tasting the eggplant parmesan they thought I should open up my own cafe!

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  26. Please keep the recipes coming. I have enjoyed each and everyone tried. My daughter who is extremely picky has been eating very well lately thanks to you. Simply amazing :)

    Thanks again!

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  27. Glad to make everyone from Preggo friends, to picky kids happy with this one!!

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  28. Gina-this looks SO great! Do you peel the eggplant? Sorry to sound so dumb............ Annie

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  29. Hi Ann, No need to peel.

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  30. Gina, where do you purchase your pecorino romano? I haven't been able to locate it. Thanks!

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  31. WOW..Just WOW! Me and Hubby (who is not on WW) are foodies deluxe and every bite of this dish he was going "OMG this is good", "This is WW?", "Oh babe you have outdone yourself"..I gave you all the credit of course. I hope this freezes well as I plan on making it one of my freezer "Grab and go" meals to help me stay on plan. Thank you!

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  32. So Glad Hubby liked it! This is a wonderful dish to make for company or to freeze for leftovers.

    @Michelle - I buy Pecorino Romano in the supermarket, Trader Joe's, anywhere. It's available everywhere.

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  33. Hi Gina,
    Thanks for such a wonderful recipe site. I have one request. Is there any way to print the recipes without printing all of the comments that follow? When you click on the link "Print this Recipe" - It prints the recipe and all of the comments...lots of pages! Just curious and thank you again for such a great resource.

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    1. Just hghlight the recipe, copy it and put it on a word document. I do it with all the recipes.

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  34. Tried it and loved it! Thank you! So so good!

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  35. I just made this for dinner and I have to give it 2 thumbs up...My husband was very skeptical of the eggplant...he is meat for every meal type of guy.Told him he wouldn't miss it..viola...He has done nothing but rave about how good this was...thank you....Will be checking out the rest of your dishes..

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  36. How can I print a recipe without printing every comment? I copied and pasted to a word document, but is there an easier way? Thank you.

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  37. Anonymous - usually, I go to print preview and adjust the size of the image so that only the recipe fits on the first page, then print page 1 only.

    Hope that helps!
    Ro

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  38. Made this last night for dinner guests and it was a huge hit. Didn't even have to mention it was WeightWatchers.

    I'm looking forward to going through all your recipes and making something new every day. You rock!

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  39. No one would ever know!

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  40. My husband & I are 6 weeks in on our latest WW journey, and you've been a Huge help!!!
    This Tasted AMAZING!! My first time making eggplant, and I didn't really know what to expect... it didn't turn out the way I think it should have tho- even after salting, draining in the colander & papertowel, when I baked the eggplant, it went very soft & squishy, and didn't want to keep together in the nice slabby pieces I was hoping for...more like slimy mushy bits.
    Any tips?? Could I have been too skimpy on the olive oil? The eggplant seemed to soak it up so instantly that I was hesitant to keep brushing it on... Any help would be great, since it was an incredible tasting dish & I would love to have it the Real Gina way :) Thanks!

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  41. If you want a firmer consistency for the eggplant, you can broil or grill the eggplant first. This will prevent your eggplant parm from having too much moisture. Also, using less sauce and ricotta cheese may give you the results you are looking for. It's a matter of preference. Good Luck!

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  42. What a great recipe! I'm going to try it tonight because I have most of the ingredients already.

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  43. Oh wow this site is INCREDIBLE! Cheers to you for being so creative with your food ideas and help keep America thin..as a big advocate of WW this site is a heaven sent, keep up the amazing job, and oh adding in some breakdowns of fun drinks, martinis, etc would be warmly welcomed :)

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  44. Ha, you must have read my mind! Martini coming soon!!

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  45. HOLY CRAP! This was wonderful. Made the sauce as directed. Used 5 small eggplants instead of 1 or 2 big ones. Left the skin on. Excellent. Hubby loved it too. Carrots in the sauce and all! Leftover sauce measured and frozen for the next batch! Leftover parm also divided up and into containers for work lunches. Thank you! Diane A.

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  46. I've never in my life had eggplant, but guess who is going to have her first eggplant experience with this recipe??

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  47. This is a great way to try it for the first time!

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  48. Made the sauce and the eggplant tonight....so yummy. Everyone loved it, even my 3 & 5 year old kids (and they don't like anything!). Thank you!

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  49. Hi Gina! Loved this recipe! I've recently gone from WW to counting cals and wondering..how many does this have? THANKS!!!
    your a lifesaver!

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  50. Hey girl, I just wanted to stop by and let you know that I tried the recipe AND LOVED IT, I posted pictures of it in my blog if you want to check it out.

    http://darliingv.blogspot.com/2010/04/darlingv-is-foodie.html

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  51. I have been dying to make this recipe for several weeks now, but I can not find fat free ricotta cheese anywhere. The only thing I can find is the part skim.

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  52. Part skim would work too, although the points are higher. Maybe use a little less ricotta, it'll still be good!

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  53. I just found your website and love it! I don't see sodium content in the recipes. Any chance you will be adding that in the future?

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  54. Made this last night and it was awesome! At first I thought there wasn't enough eggplant when I was putting it together, but it turned out great! So far have made this and the turkey enchiladas both turned out great! Love your recipes!

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  55. I'm going to try this out this weekend.....wish me luck :0)

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  56. this looks absolutley amazing,,, i grew up on eggplant parm... definatley trying this one...but one question,,, when it says for example 8 serving for 6wwpts..is a serving 1cup??

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  57. You have to divide it into 8 equal portions. Not exactly sure if it's a cup. Some recipes are hard to measure in cups.

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  58. any idea how much higher the point value using part-skim ricotta? I, too, cannot find fat free ricotta anywhere! Thanks Gina!

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  59. This was a huge hit with my family and guests last night! I was skeptical because I don't like ricotta but I was entertaining vegetarians so i went for it and it was amazing!! I had white bean crostini's for an appetizer, heirloom tomato salad and eggplant parm for main course and coconut cream pops for dessert--super delicious!

    Any suggestions for cutting the eggplant? I had a hard time getting the right sized slices.

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  60. A mandolin is the best way if you have one.

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  61. SO GOOD! Next time I will use 2 eggplants rather then one. This will be my new go to eggplant parm. Yay!

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  62. Wow! I tried this over the weekend and loved it. I didn't miss the bread crumbs as I thought I would. What a pleasure to have reduced fat mozzarella instead of fat free. This was so cheesy, really satisfied me. Thank you for the great recipes and helping us stay on plan!

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  63. I plan to bring this to a labor day BBQ since eggplant is in season.... Does it reheat well do you know?

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  64. @Kelly- My mom always made it without breadcrumbs and I loved it! I agree, fat free cheese is terrible, but reduced fat is pretty good!

    Yes, this reheats well. Great to make ahead!

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  65. I was over at a friend's house last night and she served this for dinner. So good! I asked her for the recipe and she gave me the url for this site. Thanks for the great recipes!

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  66. That's wonderful! Look around :)

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  67. Hi Gina,

    I tried this last night, it's so yummy! My husband gave it 7 stars!

    Thanks a zillion for all these lovely recipes, they're so creative, light, colorful and full of flavour.

    Cheers,
    Maroshaa

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  68. I made this last night & my husband said it was a keeper. Even my 13 yr old son, who swears he hates eggplant, loved it. I didn't tell him until he'd had seconds that it had eggplant! This was very delicious & will be a dinner staple from now on.

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  69. My mom used to make it like this, which is how I starting liking eggplant too!! I'm so happy you all like it! And thanks to the husband who gave this 7 stars!

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  70. Hi Gina!

    My WW leader mentioned your website in our meeting last week and I'm hooked! Made the eggplant parm this weekend and it was delicious. Thanks for all the great, healthy recipes!

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  71. So sweet of her to mention me!! Let me know what else you try and thanks for commenting!

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  72. We just had this for dinner tonight and it was SO good. Thank you for such a great recipe!!

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  73. Hi,
    Looks lovely, 1 question, you say add grated cheese but which, mozzarella or parmesan? Or a blend of both? presume the extra 2 Tablespoons of parmesan are for the top?
    Joanne

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  74. I see your point Joanne, I meant grated Parmesan cheese.

    Lindsay, you're welcome!!

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  75. I made this last night and it turned out beautifully. I love Italian food, but I'm a diabetic and pasta makes my blood sugar rise more than just about any other food outside of sweets.

    Thanks, Gina, for all the fantastic recipes!

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  76. Hi Gail, I like to make this when I'm eating low-carb meals, I'm glad to know this is diabetic friendly!

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  77. The WW online recipe builder calculates this as 7 points plus - is that right?

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  78. When I use the calculator I get 8, not sure why they are different but 7 sounds better!

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  79. Jen Lepley-Callan1/16/11, 9:59 AM

    I lived in Sicily for several years. This is almost how I learned to make it over there. With the exception that they pan fry (no breading) and layer with the eggplant, mozzarella di bufala, sliced ham (from the deli) and boiled eggs. Granted I am not much for the egg in my dinner dishes...excited to try this!!

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  80. I just figured the PointsPlus-8+
    I can't wait to try it, even my daughter says it looks delicious!

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  81. This comment has been removed by the author.

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  82. Ahh, this is my absolute favorite food! (Well, second to my moms homemade baked mac and cheese but no one else can make that!) I am so excited to try this. I love how you don't skimp on recipes but they are still low calorie. Some call for fat free cheese or 1/2 a cup of cheese, that doesn't cut it in my book!

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  83. Gina,

    I love, love, love, this recipe! Do you think it would be ok if I made or a day ahead? Is this something I could freeze?

    Thanks!

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  84. This is better made ahead and reheated in my opinion! And it freezes great!

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  85. well, shoot. i just made this ahead of time for dinner and just realized that i forgot the egg in the ricotta mix. big mistake? looking forward to trying it!

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  86. It helps bind the cheese, but it will still taste yummy!

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  87. I made this tonight and can't believe how delicious it was for lowfat!! I love the carrots in the sauce! I used part skim mozzarella instead of lowfat by mistake, but I don't usually use my extra 35 pts./week allowance and figure the few extra points will just have to come out of those! I have really enjoyed looking through your recipes and look forward to trying many of them!!

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  88. Looks good Gina, can't wait to make this for dinner this week. I've always breaded my eggplant and wanted to find a recipe for a healthier way to prepare it. What great recipes, can't wait to try them all!!!!

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  89. This dish was delish! as my four year old daughter said. I was nervous to make eggplant, as I thought the kids would hate it.. Well just the opposite, they gobbled it down ( 4 and 7 years) and my husband too, who ate eggplant for the first time. Will absolutely put into my rotation. Excellent/

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  90. This is a crowd pleaser and great for leftovers! Glad the kiddies liked it!

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  91. As usual with your recipes, this one turned out delicious! I used part-skim ricotta, and will add one 1p+ per serving to account for that (it adds 6p+ for the whole recipe, so technically it's only an additional .75 p+/serving). I made it exactly as written and am so glad I finally tried it. Will be freezing leftovers. Once again, thank you Gina for a winner!

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  92. I found your link on the ww website and I am so THANKFUL that I did. I made your eggplant parmesean and it was so delicious and easy to make. I will never fry eggplant again, your way is so much better. You have made my life so much easier with all your dinner recipes. Thank you so much for this site and all your hard work. Tomorrow Sante fe Chicken-- Annie

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  93. This was likely the best "diet" food I have ever eaten and the tomato sauce is now a staple, we eat it on everything.

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  94. Hi Gina, I can't find fat free ricotta. I went to 2 supermarkets and all i could find was low fat. How do i calculate the points. Thanks so much for the help. Nan

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  95. So happy you are all enjoying these recipes :)

    I think part skim ricotta adds 1 point plus extra per serving.

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  96. I love all of your recipes!!! My boyfriend hates ricotta (I think it goes back to his childhood) but I love it! I've heard of people substituting cottage cheese for ricotta. Do you have any experience with this? Should I use 1% bc the fat free can be a little bitter?

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  97. I personally wouldn't but I love ricotta and I'm not a fan of cottage cheese.

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  98. Gina- i saw someone post that they make this with ham. I was wondering if you would recommend putting the ham inside the casserole or on top. Do you think it would burn on top or just develop a nice crunch?

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  99. I've never had eggplant parm with ham, never even heard of it! You could layer it in between the layers of eggplant. Let me know how it turns out!

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  100. omg Gina it was delish! I used two eggplants since after taking the water out and baking them first they shrunk up quite a bit. I actually used proscuitto, not ham, and i didn't have enough to layer it so i added it on top and it crisped up really nice. It was delish!!! I served it with a side of dreamfields pasta- low GI, low Carb pasta... great for diabetics

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  101. I guess I bought bad eggplant, it didn't look bad but it was all brown inside :'(

    All I have is some zucchini so I'm going to try that.. crossing fingers that it still comes out good.

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  102. That sucks! I have a recipe for zucchini lasagna which is very similar to this recipe. Hope it worked!

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  103. I'm not sure if the question has been asked, but would the point value be the same for store bought tomato sauce? rather than the homemade? Not the fancy types with the extra cals, just the kinda from the tin can. I just LOVE your recipes...you have changed my cooking world!

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  104. Kelly, yes as but check your labels, they are not all the same. But I wouldn't use the one from the tin can, use a jarred sauce which is already seasoned.

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  105. I have to admit, I burned the eggplant, BUT it was salvageable save a few pieces. I ended up with not as much eggplant as I would have liked, but now I know next time to slice thicker and keep a closer eye on my oven (totally my fault).

    Despite that, this still turned out fantastic. I always have a batch of Filetto di Pomodoro on hand (I feel like I make a batch every month)and the filling is very tasty (I used some cracked black pepper and garlic powder in addition to the instructions above), that made up for some of the more-done eggplant that I insisted on putting in the dish.

    This is really excellent, thank you!

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  106. Oh Karia, I am sorry you burnt it! Better luck next time!

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  107. I am in love with your site and the recipes on it! This was the first one I tried and we LOVED it! Definitely a "re-do"! Can't wait to try more! Thanks so much!!

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  108. This is my first time posting but I have to tell you how AWESOME this one is. I don't miss the fried breading and actually enjoy the lighter recipe. My husband loved it too, and he hates eggplant.

    I also want to thank you for continuing to post the old points as many of us are still following the old plan with great success. Thanks again.

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  109. I know, this is so much easier to make!

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  110. Do you peel the eggplant first??

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  111. delish! my only problem was that the skin on the eggplant seemed a bit bitter... are you supposed to peel them? i've never peeled them for any other eggplant recipe!

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  112. I just picked my first eggplant of the summer and made this fabulous dish. Even my husband, a meat and potatoes guy, loved it.

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  113. This was AMAZING.
    I cut into 6 servings from and put it in my Plan Manager I only got 6 points each.

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  114. I made this tonight....and we really enjoyed it. I think it came out too cheesy however and I need to par down the recipe. We only were able to make 2 layers of eggplant, not 3.

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  115. Perhaps you used a smaller eggplant?

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  116. I made this last night and it was amazing. I was a little skeptical about the fat free ricotta, but it's perfect with the parsley and peccorino romano. Can't wait to try more of your recipes.

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  117. Gina - Made this for dinner tonight with some very minor modifications and it is terrific. Thanks for sharing. Deborah

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  118. Hi Gina! I have a 14 month old granddaughter and she couldn't shovel this into her mouth fast enough, lol! It was adorable, she really loved it. Thanks so much for all the wonderful recipes and pictures! I love your site, have made several of your recipes, all yummy, and plan on making many more.

    Tracy

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  119. I'm sad to say that this recipe caused me a trip to the ER (stupid mandolin taking a swipe at my pinky). But 4 stitches and 4 hours later, it was delicious! The second night we put it on rolls, I have a thing for eggplant parm sandwiches :)

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  120. Oh no, I'm sorry you hurt yourself!!

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  121. @Gina-Can you prepare this the night before like a lasagna and then pop it into the oven?

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  122. Sure, that would work just fine!

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  123. Delicious! Would make again. Made exactly as told except I added sliced tomato to the first layer because I had it and didn't want to waste. Recommend spraying pans down before baking eggplant slices. A few of mine stuck even though they had olive oil on them. Used tomato sauce recipe that is linked on this recipe.
    And I wish people would stop commenting that something looks good and they are going to try it. Make it and then review. Makes sense.

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    1. I so agree about the "looks good" comments. I want to read all the helpful "this is the problem I ran into that you could avoid" comments without having to scan through all the useless ones! Isn't that the point of commenting?

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  124. I made this tonight and it was a huge hit with the family! Only change I made was adding mushrooms to the sauce. Very good recipe! Thanks Gina!!

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  125. I have never used eggplant before but really want to try this recipe tonight. I know this is going to sound stupid (I really can cook and have enjoyed so, so many of your recipes!), but was wondering about the seeds in the eggplant. You eat them I assume? Thanks, Katie

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  126. I just made this recipe last night and it was FANTASTIC! My fiance said it was the best thing he ate in the last 6 months, and that includes his birthday dinner! Thanks for sharing. I will make this again! :)

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  127. I ended up with burnt eggplant. A 450 for 20 min is too long for 1/4" slice. You must mean 1/2". Sorry I didn't catch that before I ruined dinner.

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  128. Made this, Totally delicious!!!!!!my husband that doesn't like eggplant, put his fork in the baking dish to grab a bite more than once!! Thanks Gina!!!

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  129. This was delicious! We didn't miss the breading either! Sooooo good-- I will make it this way from now on! Thank you Gina!
    ~Amy :)

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  130. This is one of my new favorite recipes!!! I LOVE all your recipes, Gina, but Man Oh Man...this one is really awesome!!!!

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  131. Gina, this was delicious! My husband and I loved it. It's great to know that you can have a "comfort food" without going crazy on the fat and calories. I look forward to trying many more of your recipes and hopefully losing a few pounds while doing so.
    Thanks again!

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  132. Loved this recipe! I've tried some other light versions that use egg white and breadcrumbs and bake it, but I like this so much better. I didn't miss the breading at all. I do need to perfect my technique though - my eggplant shriveled up in the oven. I think my oven is just too strong (its gas) and I need to half the time - I have this problem quite a bit. But even still, it tasted delicious. Like other users, I used part skim ricotta becasue my supermarket did not have fat free. I only used 1 3/4 cup mozarella because Kraft sells their shredded 2% cheese in bags of 1 3/4 cup instead of 2 cup and I didn't feel like buying a second one.

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  133. Hi Gina. I'm making this over the weekend (can't wait). I want to use one of your homemade sauces and want to know if you recommend your marinara sauce or your Filetto di Pomodoro. I'll make which ever one you think would be better.

    Thank you!

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  134. I have been making all sorts of recipes from this site and have LOVED all of them! So I was super excited to try this one... It's in the oven but I think I messed up?! The eggplant was sooooo small and thin coming out of the oven that I barely had 2 layers. I have leftover cheese because of this. Should the eggplant be cut lengthwise or width?

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  135. @Liz: I had a similar problem cutting it into rounds. I didn't use a mandoline, so I thought maybe I cut it too thin. I managed to get 3 layers, but I used an 8 x 11 pan and many of the pieces are really thin. I'm going to try 1/2" pieces if I make this again.

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  136. Liked this a lot, will make again. Might add some long slices of zucchini next time to bulk up more. Thanks for the great recipe!

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  137. Gina, I made this for our Valentines Day dinner....and it was AMAZING! I will definitely make this again...and again! I am new to WW and I have to tell you that I love your site/recipes! I've used many over the last few weeks, and not only do my fiancee and I love them, but, our kids as well! Thanks for all you do!

    ~Heidi!

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  138. This was GREAT! But it needs more eggplant, and cut not quite as thing. I used one eggplant, as the recipe called for, and next time I would use two or even three. A few of my eggplant slices burned because they were so thin. I was trying to get them dried out, but they quickly went from slightly golden to burned. It was still good-- it just needed a bigger eggplant to cheese/sauce ratio.

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  139. Making this tonight! I hope 1 eggplant does the trick!

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  140. I used my ww recipe builder and only got this as 6 points plus????!!!!!!

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  141. Any specific brand of sauce if you dont want to make the homemade one? I'm a lazy cooker...

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  142. Thanks for such a great recipe - I really enjoyed it and will be making it again. And one-eighth of a 9x11 pan is a pretty big serving size, which is one area where a lot of healthy recipes tend to fall down.

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  143. Wow, this was amazing! Even better the next day for leftovers! :) Thank you so much!

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  144. I recently discovered your website and i am sold on it!!! Thx for all the delish recipes posted!

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  145. I made this tonight... Not a fan of ricotta... I used goat cheese... I have been looking for a recipe like this for a while!!! It's awesome, thanks!

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  146. I burnt it too. Whoops. Oh well lessons learned I suppose! LOL Glad to hear I'm not the only who did!

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  147. Do you cut the eggplant lenthwise or in rounds??

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  148. Everything here look delicious. U put a lot of time and effort into what you do and it shows.. Thanks again. Joel@peanut buter rice krispie treats

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  149. Just found your site and loving it.

    I've been making eggplant parm much the same way for many years and it's one of my favorite dishes - I've never done the ricotta mixture, just stuck with mozzarella and Parmesan, so I'm going to try your version this week, along with your sauce!

    The thing I love the most about this dish is that it reheats well and it's even better the next day.

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  150. Hello. I just baked this dish tonight. It was delicious. Thank you for this recipe.

    Elise

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  151. To be honest, I didn't *love* this immediately, which probably had more to do with the 6 year old, crying through dinner. ("This cheeseburger tastes funny!" wah). I just had my leftovers in the peace and quiet of my office and holey moley it was delicious! Thank you so much for these wonderful recipes.

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  152. I have never had eggplant parmesan before, but I have always wanted to try it - and this looks AMAZING. Do you leave the skins on when you roast it? I know you can do it both ways, but I've only ever had eggplant with the skin off... would be interested in trying with it on. Gotta get those antioxidants! Which way did you do it here? - Becky

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  153. Love it and now its a staple in our house. Even works when I am on HCG!

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  154. i haven't even started eating yet, i can just smell them cooking and i'm so excited for dinner!!!

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    1. tastes so much better than it smelled!!!!! A+ on this recipe...and this website! i made dinner from this site every night for one week and in that week i lost 6 lbs! thanks for the help!

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  155. Okay so I used 2.5 eggplants (2 rather large and one small) and we grilled them instead of the oven and they must have shrunk or something because there was only enough to for one layer. Luckily, I had lasagna noodles at the house and turned into that. I am done crying that I ruined dinner and my kids will get to bed late. HA! Good thing I made this on a Friday night.

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  156. The eggplant turned out soggy for me, it may have had to do with the fact that my eggplant was too small, as I barely had enough for two layers. If I make again, I'll get a larger eggplant and add more spices. While the eggplant didn't work for me...the home made tomato sauce was excellent, definitely a keeper.

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  157. Just made this and used cottage cheese instead of ricotta cheese. DELISH! AND I added a layer of fresh spinach. YUM! Thanks for posting.

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  158. Made this last night for our weekly meatless Friday meal. It was so yummy. I did make a minor adjustment to punch up the flavor and texture, I added a light dusting of Italian breadcrumbs between layers. Also, I would suggest slicing the eggplant at 1/2 inch because it does bake down when cooked. Overall a very tasty take on a classic dish. I will make this again!

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  159. Do you think you could prep this the night before and then refrigerate and cook the next day? I'm looking for throw in the oven meals for weekdays! Thanks!

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  160. Amy, I built it and refrigerated it before baking the next day and it turned out great. Go for it!

    Gina - YUM! Our garden is full of eggplants and tomatoes, so I made sauce from the tomatoes and then made this. I made all of the eggplants into your baked eggplant sticks, then used some in the parmesan and served some as appetizers. So good!

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  161. This is awesome, and really easy to prepare, LOVE It. Thanks for all the great receipes

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  162. Okay, first time post but not a first time user. I just made this dish and it rocked! It is now one of my favorites!

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  163. Do I slice the eggplant long ways? or in circles?

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    1. Doesnt matter.

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  164. I never knew I was a fan of eggplant, until tonight!! I used one 2 lb eggplant and got only 2 layers out of it. It didn't matter. I still used the same amount of everything else and it
    was awesome! I will be making this again. Thanks, Gina, for all the effort you put into these wonderful recipes.

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  165. I had printed this recipe out and could not wait to try it. Only problem is I cook about once a year so I waited about a month to finally buy the ingredients and attempt to make it. This dish was absolutely delicious!! It did not taste low fat to me at all. It was my first time cooking with eggplant and it was so easy I could make this a meal staple. When i put all my ingredients into the recipe builder it came out to only 5 WW Points Plus! No idea how but this dish is delicious. Thank you Gina for creating such a god recipe. I can't wait to try some of your others. Anyone have another favorite recipe on this site?

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  166. Ok, I admit it....not sure if the Pecorino/Romano is from a container, or do you grate that freshly?

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    1. Oops, I see now it is grated...sorry

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    2. Hey Gina,
      Is it ok to use your marinara sauce for this recipe?

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  167. This was delicious! Made this last night. It kinda turned out like a eggplant napoleon lasagna. So I had 6 of them, 3 layers each. 1 stack was good enough for dinner, served on a small bed of whole wheat spaghetti. My boyfriend cleaned his whole plate!
    I kinda made the mistake of mixing the ricotta with the mozzarella, instead of with the parmesan, but it still turned out just as good I'm guessing. Thanks for another keeper!

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  168. This might be a stupid question. But do you leave the skin on the eggplant?

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  169. I made this last night to satisfy a craving. It is delicious! I peeled some strips of skin off of the eggplant but didn't peel it fully. My husband even enjoyed it and says he didnt miss the frying! That is huge in my house.

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  170. hi gina! i am also curious if using your homemade marinara would be just as good, and if it would change the point value at all?

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  171. Excellent dish, eggplant and parmesan always fit together

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  172. do you think i can sbustitute paremsan for the romano? by the way LOVE YOUR site. just had the ziti today and it was delish! :)

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  173. Maybe I missed it somewhere; but can you tell me how big a serving is. I made an eggplant parmesan with another recipe, but I'm so eager to try this one.

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  174. This is so delicious!!! It's hard to believe that it tastes so good and is so low in calories/points. Weight Watchers has never been so easy . . . thanks Gina!!

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  175. I add tofu and roasted red peppers, sometimes sautéed mushrooms ... It's all good!

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  176. Made this for dinner last night and it was a big hit! The homemade tomato sauce was a bit acidic, but once I added the sugar, it was perfect.

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  177. Stupid question but I have never cooked with eggplant. Do you have to take the skin off first?

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  178. This was one of the best dishes I have ever made. Thank you for your wonderful recipes!

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  179. Thanks again for another wonderful recipe! I added blanched spinach to my ricotta mixture instead of the parsley, which is how I usually make my lasagna. I honestly did not miss the noodles and a good lasagna is one of my favourite foods!

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  180. I just made this without the ricotta. I don't usually use ricotta in my fried eggplant and didn't have any on hand tonight, so... I loved it! It was much lighter than the pan fried I normally do, my mom's reciepe from 50 years ago. Need to keep the eggplant slices thicker, as I am used to paper thin for pan frying, and some of my eggplant slices burned! Will do better next time. All in all, really nice, I also used Giada Delaurentiss sauce reciepe.

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  181. I made this last night for dinner and it is FANTASTIC! I will be making this again & again!Thank you so much!

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  182. Just made this dish for my family (expecting that I would be the only one that would like it) and it was a huge hit with the whole family!!! My youngest daughter (who is just under 2) thought it was pizza and had 3 helpings!

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  183. Made this this am, and want to reheat for dinner. Can you suggest an oven temp and cooking time to reheat? Thanks so much for your awesome recipes, Gina!!

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  184. In the oven as I type smells yummy can't wait to try.

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  185. Tried this for the first time this week. Very Yummy! Will definitely make this again! Thanks, Gina!

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  186. This was great!! It tasted just like the real, full fat, version. I ended up using almost double the amount of eggplant (so I used 2 eggplants weighing about 2 lbs each). I got 3 real nice layers out of it. Would definitely make this again!

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  187. this recipe came out so good, i am making it again tonight. i am frying half the recipe per my boyfriend's request, but making the other half this way for myself. i had leftovers last time i made it and a girlfriend came over, we had it in one of those sandwich thins and she LOVED it. i tweaked it a little so i can actually get the calories around 260 (a whopping 5 less lol!) i didn't use as much shredded cheese which is weird for me since i am a cheeseaholic! but gina this recipe is awesome, you are amazing and i love coming on here and making all your tasty creations for various meals. wouldn't change a thing with this recipe.

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  188. I love your blog so much. Thank you for all these amazing recipes.

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  189. Love this recipe. Making it for the second time today. Do you think if I split this between 2 smaller casserole dishes one would freeze okay?

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  190. Can this be frozen? If not, how long will it last in the fridge?

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  191. There is no way that the 1 eggplant called for in this recipe is enough to do 2 layers in a 9x13 pan. I used 2 eggplants and still only had enough for 1 layer. The ricotta mixture was bland, and the dish overall lacked flavor. I was very disappointed.

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