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Classic Eggplant Parmesan


  • 2 whole eggplant
  • 3 egg whites use whole egg if you prefer
  • 3 tbsp water
  • 1 cup whole grain bread crumbs
  • 1/2 cup parmesan cheese (optional) could substitute Nutritional Yeast
  • 1/4 cup fresh basil -chopped add more if you are like me and love it
  • 1 jar (25 ounces) tomato/spaghetti sauce or make your own!
  • 1/2-3/4 cup grated mozzeralla cheese substitute dairy free if you prefer
  • salt and pepper


  • Preheat oven to 400 degrees. Spray two baking sheets with non-stick cooking oil (olive oil)
  • Whisk egg white+ water in one bowl. Mix breadcrumbs+ parm cheese(1/4 cup)+ add salt + pepper (if you would like) in another bowl. Cut eggplant in 1/4 inch slices and dip in egg mixture and then in breadcrumbs. Place on two baking sheets and bake for 15 minutes on each side for a total of 30 minutes.
  • Cover the bottom of a baking dish with sauce and sprinkle 1/2 the basil on top. Arrange half the eggplant slices over the sauce- make it fit. Spoon 1 cup of sauce and some basil on eggplant, sprinkle with mozzarella. Add the rest of the eggplant slices and top with sauce, basil, mozzarella, and parm. Bake uncovered until bubbly and top is golden. 15-20 minutes.
  • Enjoy! A simple green side salad is a perfect accompliment.And red wine of course!