Eggplant parmesan

Eggplant parmesan

This recipe is low in carbohydrates and is appropriate for people with diabetes. Eggplant is a good source of fiber, which can help maintain good glucose control. The purple color of eggplants is a source of anthocyanin, which has antioxidant properties and some research has shown that it may have play important roles in helping reduce the risk of cardiovascular disease, cognitive decline and cancer. (NOTE: This recipe was reviewed by City of Hope dieticians.)
Choices/Exchanges: 1 Starch, 1 Nonstarchy Vegetable, 1 Fat
Serves: 10


1/2 cup flour
1/2 tsp dried basil
1/4 tsp ground black pepper
1 cup whole-wheat panko bread crumbs
1/4 cup freshly grated Parmesan cheese
3 egg whites, beaten
1 medium (1-lb) eggplant, sliced into 10 1/2-inch-thick rounds
Nonstick cooking spray
1 (24.5-oz) jar reduced-sodium pasta sauce
1/4 cup shredded part-skim mozzarella cheese


  1. Preheat oven to 375° F.
  2. In a medium bowl, combine flour, basil and pepper. In another medium bowl, combine bread crumbs and Parmesan cheese. In a third medium bowl, add egg whites.
  3. Dredge both sides of eggplant slices in flour, then eggs, then bread crumbs, coating well. Set aside.
  4. Spray the bottom of a 13x9-inch baking dish with the nonstick cooking spray.
  5. Place the eggplant slices in baking dish. Pour pasta sauce over the eggplant to cover all slices. Sprinkle mozzarella cheese over the top and bake for 20 minutes, until cheese is melted and slightly golden.
Dietitian Tip: Serve with a green salad and whole-wheat pasta for a complete meal. For a lower-carb option, have zucchini “noodles” or spaghetti squash instead of pasta.