Years ago I waited tables at an Italian restaurant and one of the most popular items on the menu was Eggplant Parmesan.  I remember getting a real kick out of that because Im pretty sure a lot of people especially women ordered it because they thought it was A. Healthy and B. Low calorie or low fat because eggplant was a vegetable.  Even during that time, when I didn’t know much about food or health, I knew the eggplant was battered in whole egg, coated in tons of breadcrumbs and then deep fried, I saw it being made 100’s of times.  After it came out of the fryer, it was topped with sauce and smothered in cheese and placed in the over.  This “health” food had artery clogger written all over it.  So consequently, I don’t think I ever had eggplant parmesan until a couple years ago when I stumbled upon a recipe from Martha Stewart. The eggplant was baked, not fried and it didn’t seem like an excessive amount of cheese and I was going to cut the cheese in half anyway.


  • olive oil for baking sheets
  • 3/4 cup breadcrumbs placed in small bowl
  • 2 eggs
  • 3/4 grated parmesan cheese plus tbsp for topping
  • 1 1/2 cup mozarella
  • 2 large eggplants peeled and sliced in 1/2 rounds
  • 2 cups da Giulia Tomato Basil


  1. Preheat oven to 350
  2. grease cookie sheet with olive oil
  3. crack eggs in a bowl and whisk
  4. peel eggplant and slice in 1/4-1/2 rounds
  5. dip in egg and then breadcrumbs
  6. place eggplant on cookie sheet
  7. bake for 20 minutes then turn on other side and bake 20 minutes more
  8. Remove from oven
  9. In baking 9″ baking dish, spread 1/4 cup da Giulia Tomato Basil evenly
  10. place a eggplant pieces on top marinara, careful not to place pieces on top eachother
  11. top with tomato basil and and 1/4 cup mozzarella
  12. top with another layer of eggpant, tomato basil and mozzarella
  13. top layer with same combo form above and sprinkle parmesan cheese evenly
  14. bake at 350 for 30 minutes
  15. remove from over and let stand 10 minutes

Calories 168 WW Freestyle Points 7