Eggplant Parmesan

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 294.2
  • Total Fat: 8.8 g
  • Cholesterol: 18.3 mg
  • Sodium: 887.1 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 7.2 g
  • Protein: 17.9 g

View full nutritional breakdown of Eggplant Parmesan calories by ingredient
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Crispy outside, soft inside, smothered in marina sauce and mozzarella cheese, who can resist this tasty comfort food, and with 7 grams of fiber per serving it's good for you too! Crispy outside, soft inside, smothered in marina sauce and mozzarella cheese, who can resist this tasty comfort food, and with 7 grams of fiber per serving it's good for you too!
Number of Servings: 3


    bread crumbs plain progresso brand 1/2 a cup

    Grated Parmesan Cheese Hytop Brand 2 table spoons

    Italian Seasoning 2 teaspoons --adjust the amount to taste

    Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb --mine was smallish medium. I had 6 1/4 inch thick slices

    Break Free Kroger Brand Cholesterol free (off brand egg beaters) 1/4 cup

    Barilla Marinara Sauce with imported olive oil 1.5 cups

    Mozzarella part skim Kroger Brand 3/4 cup

    all brands are obviously substitutable with your own favorite brand. Though I do highly recommend the Barilla Marinara, it's my favorite so far.

    Cooking spray, like Pam or whatever brand you buy. **the optional choice is to use extra virgin olive oil but that will up the fat and this recipe is low fat and doesn't use it.

    **Make sure your eggplant is not too ripe. Mine seem to get tough if I let them sit too long.


1. Cut off the ends of your eggplant and discard them. I leave the skin on. I slice a little off each side to expose the inside and then discard what I sliced off each side.
2. Slice up your eggplant into 1/4 inch thick slices.

3. Set out three plates. Line one with paper towels and set aside, this is what the cooked eggplant will go on.

4. Put the bread crumbs, paremesan, and italian seasoning on one plate. Mix it together with your fingers and then jiggle the plate so it's laying flat in a single layer.

5. Put the egg in the other plate and jiggle it so it spreads the egg out in one even layer.

6. Put your pan on the stove and pre heat it to on a medium high heat. The cooking spray should bubble when you spray it on (but not burn!)

7. Spray the cooking spray in the pan--coat the bottom.

8. Grab a slice of eggplant dip each side in the egg and the each side in the bread crumb mixture and then place in the pan. Cook for 4-7 minutes one side

9. Then, BEFORE you flip it spray the top of the eggplant in your pan with more cooking spray, THEN flip it and cook for an additional 4-7 minutes on the other side. Cooking time will vary on thickness of the eggplant.

10. Once done place on the plate with the paper towels. Finish cooking the rest of the eggplant.

11. Heat up your marinara --I just microwave mine

12. One you are ready to serve, place two slice of egg plant on a plate, over lapping a little bit, put on 1/2 cup of marinara and then top with 1/4 cup of the part skim mozzarella.

13. I typically then pop my whole plate in the microwave until my cheese melts. Enjoy!

Number of Servings: 3

Recipe submitted by SparkPeople user JORAVETZ.

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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    this is all the ingredients i was hoping to find in one recipe so that i didnt have to put recipes together! - 7/6/09

    Was this review helpful?   yes  No
  • The only thing I do differently is I use Fiber One Cereal to make my crumbs, and I bake them eggplant in the oven with cooking spray at 375 for 35 miutes, turn them and cook them 15 more... Put a little sauce on each, and then a little cheese, and put back in the oven until cheese is melted. Good!! - 6/16/11

    Was this review helpful?   yes  No
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