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Eggplant Parmesan Recipe

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Eggplant Parmesan Recipe

Prep Time: Cook Time:


  • Eggplant, raw | 1.00 eggplant, peeled yield from 1-1/4 lb
  • Parmesan cheese, shredded | 0.33 cup
  • Commercially prepared soft white bread | 0.25 cup, crumbs
  • Olive oil | 2.00 tsp
  • Sauce, pasta, spaghetti/marinara | 1.00 serving 1/2 cup
  • Mozzerella cheese, no fat | 1.50 cup, shredded
Nutrition Facts (Per Serving)

Calories per serving: 146.64 mg

Fat per serving: 5.68 g

Saturated fat per serving: 2.56 g

Protein per serving: 14.96 g

Sodium per serving: 519.70 mg

Cholesterol per serving: 14.49 g


  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.Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese.
  4. 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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