Prevention features a healthy version of eggplant Parmesan at its website that uses fresh plum tomatoes instead of prepared tomato sauce, and eliminates bread crumbs. Allrecipes.com features an easy-to-make healthy version that uses low-fat mozzarella cheese, spaghetti sauce and whole wheat bread crumbs.
Make a delicious low calorie eggplant Parmesan by cutting a small eggplant into 1/4-inch slices and placing them onto baking sheets coated in non-stick oil. Brush the tops of each eggplant piece with 1/4 cup olive oil, and then sprinkle with 1/4 teaspoon salt. Bake 30 minutes at 400 F.
Meanwhile, cook 1 thinly sliced clove garlic in 1 1/2 teaspoons olive oil for one minute, stirring frequently. Add 2 pounds chopped plum tomatoes or 1 can chopped tomatoes, 20 fresh basil leaves, 1/2 teaspoon pepper and 3/4 teaspoon salt, cooking for 15 minutes.
Puree tomato mixture until smooth and spoon 1/2 cup of sauce into a baking dish. Arrange 1/3 of the eggplant over sauce, top with 1/2 cup sauce and 3 tablespoons fresh grated Parmesan cheese. Repeat layers two times with the last layer being 6 tablespoons of cheese. Bake for 30 minutes at 400 F.
Make an alternative version with bread crumbs. In a shallow bowl, combine 1 whole egg, 3 egg whites and 1 tablespoon water. Thinly slice 3 eggplants, dip pieces into egg mixture and then dredge in 2 cups whole wheat bread crumbs. Transfer to a baking sheet. Bake for seven to 10 minutes on each side.
Cover the bottom of a baking dish with 3 cups spaghetti sauce. Top sauce with layers of eggplant pieces, 3/4 pound shredded part-skim mozzarella cheese and 1/2 cup grated Parmesan cheese. Sprinkle 1/2 teaspoon dried basil on top and bake for 35 minutes at 350 F.