unfried Eggplant parmesan

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 273.2
  • Total Fat: 10.2 g
  • Cholesterol: 34.9 mg
  • Sodium: 961.4 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 7.7 g
  • Protein: 22.6 g

View full nutritional breakdown of unfried Eggplant parmesan calories by ingredient
Report Inappropriate Recipe

Submitted by:


a healthier version of an old classic a healthier version of an old classic
Number of Servings: 4


    1 large eggplant, peeled or scored, an sliced lengthwise
    1 medium summer squash, cut on a bias
    1/2 large onion, diced
    a few cloves of garlic, finely chopped
    1 can crushed whole tomatoes, pureed or squished by hand
    1/4 duo of grated parmesan
    1 bag (8 oz) 2% Mozzarella


slice peeled eggplant and zucchini. Lay out on sprayed cookie sheet(s) in a single row. cook on 350 until brown or tender. flip halfway through. in a saucepan, sauté onions and garlic. add tomatoes, paste, and your choice of seasonings. heat through ad set aside. Once eggplant is cooked, spray a casserole dish. add a few spoons of the sauce to the bottom. cover the bottom in a single layer of eggplant. add 1/2 mozzarella evenly spread. top with 1/2 sauce, and 1/2 of parmesan. Repeat. cook in one @ 350 or 400 for about 25 minutes or until cheese is lightly browned. let cool about 10 minutes before cutting.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MAMAWHYTE.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.