Eggplant Parmesan

Eggplant Parmesan

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

Prep Time



Total Time






medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
Cooking spray
cup finely shredded Parmesan cheese
cup Progresso® dry bread crumbs (any flavor)
teaspoons olive or vegetable oil
cup spaghetti sauce
1 1/2
cups shredded reduced-fat mozzarella cheese (6 ounces)
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
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.

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*:
    • 1 Starch;
    • 1 Vegetable;
    • 1 1/2 High-Fat Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.