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Eggplant Parmesan

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Bring a classic Italian restaurant dish into your home kitchen with this 15-minute recipe.

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(69 Ratings)

69 Ratings

5 spoons 58%

4 spoons 23%

3 spoons

2 spoons

1 spoons

Member Reviews (31)

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PREP TIME
10 Min
TOTAL TIME
20 Min
SERVINGS
6

1: medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)

: Cooking spray

1/3: cup finely shredded Parmesan cheese

1/4: cup Progresso® dry bread crumbs (any flavor)

2: teaspoons olive or vegetable oil

1: cup spaghetti sauce

1 1/2: cups shredded reduced-fat mozzarella cheese (6 ounces)

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1 Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
2 While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
3 Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
4 Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.

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Expert Tips

Eggplant Parmigiana is typically a high-fat dish. But this leaner version broils—instead of fries—the eggplant, for a significant fat and calorie savings.

Male eggplants have fewer seeds than the female variety does. Because these seeds are bitter, male eggplants are preferred. You can spot male eggplants because they have a rounder, smoother blossom end or base.

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Nutrition Information:

1 Serving (1 Serving)

Calories 195

(Calories from Fat 95 ),

Total Fat 10 g

(Saturated Fat 4 g,

Cholesterol 20 mg;
Sodium 480 mg;
Total Carbohydrate 18 g

(Dietary Fiber 3 g,

Protein 11 g;

Percent Daily Value*:

Vitamin A 12.00%;
Vitamin C 6.00%;
Calcium 28.00%;
Iron 4.00%;

Exchanges:

1 Starch;
1 Vegetable;
1 1/2 High-Fat Meat;
1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 31 Reviews View All

Posted 1/13/2012 5:33:42 PM REPORT ABUSE pundercoffer said:

Rating:

I've always felt eggplant to greasy for my taste. We grew eggplant this yr so I have been looking for recipes that the eggplant does not need to be breaded a fried first.This recipe is so yummy and easy. Our eggplant was small tho...long and skinny. We cut the eggplant lengthwise and cooked according to the recipe. It was quick and delicious.

This reply was: Helpful Inspiring

Posted 12/6/2011 8:08:37 PM REPORT ABUSE Dollydharma said:

Rating:

Incredibly simple and fast. I served it with spinach. Very satsifying. Thanks so much for posting this recipe!

This reply was: Helpful Inspiring

Posted 11/27/2011 10:30:25 AM REPORT ABUSE boandapril said:

Rating:

This was my first time trying eggplant, and I was NOT impressed...neither were my kids (and I usually like my veggies). The marinara sauce was the only good thing about the recipe. I don't think I will be trying eggplant again for a long time!

This reply was: Helpful Inspiring