baked eggplant parm

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 349.1
  • Total Fat: 18.8 g
  • Cholesterol: 23.8 mg
  • Sodium: 907.0 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 3.8 g
  • Protein: 30.2 g

View full nutritional breakdown of baked eggplant parm calories by ingredient
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baked eggplant parm baked eggplant parm
Number of Servings: 10


    2 eggplants peeled sliced the long way
    2 cups Kraft shredded 2% Cheddar cheese
    1 Can of no salt added Hunts dice tomatoes
    1 Can of no salt added Hunts tomato sauce
    1/2 cup Italian style bread crumbs
    2 large eggs (2 TBS water)
    2 lbs. 93% lean hamburg cooked and drained
    Parmesan cheese 1 cup shredded (low fat)
    Garlic (to taste)
    Olive Oil (use to coat pans before cooking eggplant)
    Pam cooking spray (use to coat baking dish)


Cooking time may vary depending on your oven so watch the eggplant when you are cooking it you may need to flip it sooner. Feel free to use extra sauce if you like more.


Peel eggplant, slice long way, dip in egg mixed w/ a tbsp. of water, lightly dip in bread crumbs, place on cookie sheet that you have coated w/ olive oil, bake eggplant for 10 minutes at 400 degrees and then flip over and bake another 10 minutes. While that is baking, brown hamburg and then drain fat, add sauce and garlic (I used sauce w/ not salt added and diced tomatoes for extra veggies). Spray the 9x13" glass baking dish w/ Pam cooking spray then layer eggplant, cheese, hamburg and sauce and repeat. I made the casserole up the night before and then baked this the next day .
Cook eggplant at 400 degrees for 20 minutes (10 minutes each side), bake casserole for 45 minutes at 350 if bake right away, if baking next day bake for 1 hour or until sauce bubbles.

Serving Size: 9x13" - makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user TAMMYLYNN8667.

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