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Eggplant Parmesan

Before you tell me you hate eggplant and cast off this recipe, hear me out: I’m not a big eggplant fan either. I think Eggplant is pretty spongy and bland. In fact, it’s probably one of my least favourite vegetables!
8 Servings -
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Servings:8  | Calories:214 | Total Fat:3g  | Chol:5mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 3g
5 %
Sat Fat 1g
5 %
Total Carb 36g
12 %
Fiber 4g
16 %
Sugars 5g
Cholesterol 5mg
2 %
Sodium 443mg
18 %
Protein 10g
20 %
49% Breadcrumbs
21% Whole wheat pastry flour
19% Others combined
9% Cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


One large eggplant, peeled and sliced vertically into 8 cutlets
1 c. unsweetened / unflavoured almond milk (or milk of choice)
3/4 c. whole wheat pastry flour (or other flour of choice)
1 tsp apple cider vinegar
1/2 tsp salt
Freshly ground black pepper
1/4 tsp dried oregano*
1/4 tsp dried parsley*
1/4 tsp dried basil*
2 cups breadcrumbs (I used Panko)
Pasta sauce of your choice
Low-fat 5 minute cheeze sauce (makes 2/3 cup) or Daiya cheese (bake in oven if using Daiya to melt it)
Cooked spaghetti or greens, for the base

Directions : View recipe directions on
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