Baked Eggplant Parmasan

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 162.9
  • Total Fat: 7.6 g
  • Cholesterol: 10.1 mg
  • Sodium: 531.2 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 4.1 g
  • Protein: 6.8 g

View full nutritional breakdown of Baked Eggplant Parmasan calories by ingredient
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Submitted by: STHRNSHAR


A lighter, yet tasty Eggplant Parm that everyone will love! A lighter, yet tasty Eggplant Parm that everyone will love!
Number of Servings: 12


    2 eggplant, unpeeled
    Extra Virgin Olive Oil, 2 tbsp
    Salt & Pepper
    Marinara sauce, 2.5 cup (approx 24 oz)
    Tomatoes, Fire Roasted, 14.5. oz
    Cheese, Italian Blend, Shredded, 1.5 cup
    Bread crumbs, dry, seasoned, 1 cup


Finish under the broiler for 5 minutes for a crispy golden top.


Cut eggplant into 1/2" slices. Place on baking sheet and sprinkle both sides with olive oil, salt & pepper. Place in 375 degree oven for 20 minutes. Remove from oven and let cool (enough to touch).
Combine diced tomatoes with marinara and pour enough to cover bottom of 9x12" casserole dish. Distribute half of baked eggplant evenly across then cover with .5 cup of cheese. Pour another layer of sauce over eggplant and cheese and repeat the process, reserving enough sauce to cover top. Place the last .5 cup of cheese and cover top with 1 cup of breadcrumbs. Bake in 350 degree oven for 30 minutes.

Serving Size: makes 12 generous servings

Number of Servings: 12

Recipe submitted by SparkPeople user STHRNSHAR.


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