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Baked Eggplant Parmesan Medallions

Baked Eggplant Parmesan Medallions


  • Cooking spray  
  • 1/3 cup seasoned breadcrumbs, Italian-style  
  • 1 Tbsp grated Parmesan cheese  
  • 1 tsp Italian seasoning  
  • 1/4 tsp garlic powder  
  • 1 medium uncooked eggplant (or 2-3 small globe eggplants)
  • 2 large egg whites, lightly beaten  
  • 1 1/2 cups canned tomato sauce  
  • 1/2 cups shredded part-skim mozzarella cheese, shredded   


Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.

Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.

Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.

Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 15-20 minutes more. 

Tested and Approved by Boston Organics (Chris McIntosh)