Eggplant Parmigiana

3.9 of 5 (15)
editors choice
Nutritional Info
  • Amount Per Serving
  • Calories: 454.0
  • Total Fat: 15.9 g
  • Cholesterol: 88.0 mg
  • Sodium: 1,409.4 mg
  • Total Carbs: 52.7 g
  • Dietary Fiber: 6.2 g
  • Protein: 24.7 g

View full nutritional breakdown of Eggplant Parmigiana calories by ingredient

This is a Recipe (what's this)


Brought To Your Kitchen From SparkPeople Member:
Brought To Your Kitchen From SparkPeople Member:


    1 egg, lightly beaten1/8 cup water1 small eggplant, sliced in 1/4 inch slices1/4 cup flour3/4 cup dried Italian bread crumbs (or regular bread crumbs)2 cups meatless spaghetti sauce, use more or less to taste3/4 cup shredded mozzarella cheese2 Tbs. grated parmesan cheese


Preheat oven to 400. Spray baking sheet with nonstick spray.

Beat egg and water in shallow dish. Dredge eggplant in flour, dip in egg mixture then coat with bread crumbs. Place eggplant on baking dish. Bake, turning once until golden and tender, about 30 minutes total.

In bottom of shallow baking dish layer 1/2 spaghetti sauce, eggplant slices and mozzarella. Repeat layering. Top with parmesan cheese. Bake until heated through, about 15-20 minutes.

Makes about 4 servings.

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Member Ratings For This Recipe

  • no profile photo

    Tasty! - 9/12/18

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    This was delicious. I used a large eggplant and very thinly sliced mozzarella (about 10-12 oz.). Made 3 layers (sauce, eggplant, cheese-repeat) in a 9x13 glass casserole. Ended with mozzarella cheese, parmesan and then more bread crumbs on top. - 8/17/14

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    Very Good
    Good and pretty easy. - 1/6/13

  • no profile photo

    Very easy - even for a highly novice cook as myself. Certainly not restaurant quality, but still good. I would've liked to add more cheese, but that's because I'm a glutton for that sort of thing. Will make again. - 8/18/12

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    0 of 1 people found this review helpful
    Just not a fan of eggplant. Would not make it again. - 6/22/11