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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 210.1
  • Total Fat: 8.6 g
  • Cholesterol: 79.2 mg
  • Sodium: 529.3 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 12.8 g

View full nutritional breakdown of Baked Eggplant Parmesan calories by ingredient
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Baked Eggplant Parmesan

Submitted by: CHOMPSKY

Introduction

Baking instead of frying breaded eggplant slices gives all of the crispy goodness without adding fat! Serve this over a little pasta for a complete meal. (My meat-eating husband loves this!) Baking instead of frying breaded eggplant slices gives all of the crispy goodness without adding fat! Serve this over a little pasta for a complete meal. (My meat-eating husband loves this!)
Number of Servings: 6

Ingredients

    *One medium eggplant
    *1 1/4 to 1 1/2 c. breadcrumbs, plain or seasoned (if using plain, consider adding some basil, oregano, or pepper)
    *2 large eggs
    *1/2 c. grated parmesan cheese
    *4 oz. shredded mozzarella cheese
    *2 1/2 c. store-bought spaghetti sauce (that's about one jar - use whatever kind you like or make your own)

Directions

Preheat oven to 350.
Slice the eggplant into 12 round silces, about 1/2 to 3/4 in. thick, depending on the size of the eggplant.
Beat the eggs in a bowl and spread the breadcrumbs on a plate.
Dip each slice of eggplant in the egg, then the breadcrumbs, then transfer to a baking sheet.
Bake the eggplant for 5 mins. on each side.
In a 9x13 in baking dish, pour a small amount of the pasta sauce and spread to create a thin layer.
Then layer six eggplant slices in the pan, top with more sauce, and sprinkle with some of the parmesan and mozzarella cheese.
Repeat this layering with the six remaining slices, sauce, and top with the rest of the cheese.
Bake at 350 for about 35 minutes, until the cheese is browned.


Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CHOMPSKY.






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Member Ratings For This Recipe

  • This was really good, but if you are using it as a main course, 1/6 of the recipe is an awfully small portion. I also think the calorie count is off. I recalculated it, using only 1 cup of bread crumbs, 2 cups of sauce, and specifying part-skim mozzarella, and it was a lot higher. - 7/10/13

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  • Reheat leftovers in the toaster oven for best results. Quite tasty. - 5/2/13

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  • Absolutely delicious!!! My first time eating eggplant and I LOVED this dish!! - 9/10/12

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  • One of the best recipes I have ever made. Thank you - 3/23/12

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  • I did dry out my eggplant with salt for about 45 mins prior to breading it just to ensure it wasn't bitter or soggy. Also I baked it for 10 mins on each side and I layered in some shredded chicken I had on hand. Baked for about 40 mins. to make sure the cheese browned. Great dish!! - 3/1/12

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  • Absolutely delicious! - 8/1/11

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  • Extremely tasty, and so easy! I almost always have these ingredients on hand (minus the eggplant), so it makes a convenient meal for when I want to make something nice. I did find that slicing the eggplant a tiny bit thinner gave better results. Nice to find a good vegetarian recipe that isn't pasta - 7/9/11

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  • Very Good
    0 of 2 people found this review helpful
    Very tasty - but remember that parmesan cheese is *not* suitable for vegetarians. You can get vegetarian alternatives though. - 6/24/11

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