Eggplant Parmigiana


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 270.1
  • Total Fat: 18.4 g
  • Cholesterol: 96.0 mg
  • Sodium: 1,092.6 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 15.0 g

View full nutritional breakdown of Eggplant Parmigiana calories by ingredient
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Submitted by: JANA7092

Number of Servings: 6


    1 and 1/4 eggplant
    2 eggs
    1 tsp salt
    1/4 tsp pepper
    8 oz mozarella cheese
    2 cups tomato sauce
    1/4 cup grated parmesan cheese


Season eggs with salt and pepper, and beat lightly. Dip eggplant slices in egg, and fry in hot oil. Fry eggplant until brown and place on paper towels. Arrange layers of eggplant, mozz cheese and tomato sauce in a 2 qt baking dish. Sprinkle top with grated parm. If there is any egg mixture left place on top. Bake in oven at 350 degrees, about 30 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user JANA7092.


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Member Ratings For This Recipe

  • very tasty! thanks for sharing! - 11/25/13

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  • Delicious and will make again. I'm wondering if the oil for frying wasn't calculated in with the other ingredients, because when I calculated it with the oil, it was over 100 higher. I did figure 1/2 cup of oil. - 9/13/11

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  • I love eggplant parmesan, but not when it is overbreaded and loaded with cheese. This has just the right balance. One of my new favorites! - 3/2/11

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  • Yummy! I make this regularly and my hubby devours this one. - 2/17/08

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  • I don't think I like eggplant, or maybe I fried the eggplant too long. My husband thought it was pretty okay, I just skipped the eggplant. I think this would be delicious with portabella mushrooms instead. - 10/12/07

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  • Very easy to make and really delicious!! - 10/3/07

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  • This is sooooooooo good and super easy. A new favorite! - 9/30/07

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