Eggplant Marsala, revised

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 239.2
  • Total Fat: 12.1 g
  • Cholesterol: 86.9 mg
  • Sodium: 210.3 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 6.8 g

View full nutritional breakdown of Eggplant Marsala, revised calories by ingredient
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Number of Servings: 6


    2 cup marsala wine
    2 cup sliced portabella mushrooms
    6 thick slices eggplant
    1 pinch whole wheat flour
    1 cup milk
    1 tsp parsley
    1 tsp black pepper
    1 clove garlic, finely minced
    1/4 cup onion
    2-3 eggs
    1/2 cup breadcrumbs


1. Peel and slice eggplant; lightly salt both sides and let sit 30-45 minutes (pulls out excess moisture and bitter juices)

2. Gently rinse off salt in cold water. Pat slices dry w/ paper towel. Dip in whole wheat flour, then egg, then breadcrumbs. Cover a cooking sheet with aluminum foil, spray with Pam then place breaded eggplant on sheet and spray top of eggplant with Pam. Bake at 350 for 15 minutes, turn over and bake 15 more minutes.

3. While eggplant is baking, cook mushrooms in olive oil. Once they are almost cooked, add garlic and onion. Sprinkle with a pinch of flour -- there will be some buildup on the bottom of skillet. Deglaze with marsala wine.

4. Boil down until only 1/2 of the wine remains. Add milk, parsley, and pepper. Stir, then put baked eggplant in the skillet. Cook for another 20-30 minutes, until sauce thickens.

Number of Servings: 6

Recipe submitted by SparkPeople user FFRENCH15.

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