Eggplant Parmesan

  • Prep 10 min
  • Total 20 min
  • Servings 6

Ingredients

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)

Steps

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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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
195
Calories from Fat
95
% Daily Value
Total Fat
10 g
Saturated Fat
4 g
Cholesterol
20 mg
Sodium
480 mg
Potassium
390 mg
Total Carbohydrate
18 g
Dietary Fiber
3 g
Protein
11 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
6%
6%
Calcium
28%
28%
Iron
4%
4%
Exchanges:
1 Starch; 1 Vegetable; 1 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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