Eggplant Parmesan

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 298.4
  • Total Fat: 16.9 g
  • Cholesterol: 148.1 mg
  • Sodium: 794.2 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 3.7 g
  • Protein: 22.1 g

View full nutritional breakdown of Eggplant Parmesan calories by ingredient
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Number of Servings: 4


    enough oil to come to about 1/2" in your pan
    1 eggplant, sliced, salted, rinsed, and dried
    2 eggs, beaten slightly with 1 Tbs water
    flour (3 Tbs for an average-sized eggplant) or bread crumbs
    salt and pepper to taste
    marina sauce
    mozzarella, sliced thinly, cubed, or grated (1 cup or more)
    grated Parmesan (1/4 cup or more)


Slice the eggplant in 1/4" slices. Place a layer in a colander and sprinkle with salt. Place another layer and salt it. Repeat until the slices are all salted. Let sit for 30 minutes or so in your sink. Rinse off and dry.

When you're ready to start cooking
the eggplant, heat the oil over medium heat.

In a pie pan or other shallow dish, beat the eggs and water slightly.

In another pie pan or shallow dish, place the flour or bread crumbs and mix in some salt and pepper.

When the oil is hot, use a couple of forks to put each eggplant slice in the egg and then in the flour, and then in the oil. Cook a few minutes, until browned, then turn and brown the other side. Take the slices out of the pan and drain as much oil as possible, then lay on a layer of paper towels.

In a 9x9 pan, place a thin layer of tomato sauce
, then a layer of eggplant. Lay or sprinkle some mozzarella and Parmesan, then repeat with another layer of eggplant, sauce, and cheese. Repeat as often as desired.

Bake at 350 for 30 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user MEGABEAN002.

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