Eggplant Parmigiana

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 196.5
  • Total Fat: 9.2 g
  • Cholesterol: 12.6 mg
  • Sodium: 400.0 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 7.9 g

View full nutritional breakdown of Eggplant Parmigiana calories by ingredient

Number of Servings: 12


    2 Eggplants; peel; slice 1/4" circles
    Flour (enough to dust slices lightly)
    1/2 cup milk
    Olive Oil
    Seasoned salt
    1 lb. jar Spaghetti Sauce (highly seasoned)
    1/4 cup grape jelly
    14 oz. can sliced−style stewed tomatoes
    1/2 lb. shredded mozzarella cheese
    1/4 cup grated parmesan cheese


Moisten eggplant (milk) and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt.
When fork tender and golden brown transfer to a 9 X 13 X 2 pan.
Cover loosely with foil and bake at 375 F. about 20 to 25 minutes or until tender.
SAUCE−Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until hot, but do not boil.
Spread mozzarella cheese over eggplant, then add sauce. Top with parmesan cheese and return to oven for 5−10 minutes to melt mozzarella. Serve immediately. Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user HONEYBEE56.

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