Eggplant Parmesan

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 81.7
  • Total Fat: 3.1 g
  • Cholesterol: 6.6 mg
  • Sodium: 292.2 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 6.7 g

View full nutritional breakdown of Eggplant Parmesan calories by ingredient
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Number of Servings: 6


    1 eggplant (about 1lb), sliced
    1/2 lb. sliced fresh mushrooms
    1/2 cup grated parmesan cheese
    1 1/2 cups shredded fat-free mozzarella cheese
    1 jar (26 oz.) spaghetti sauce


Preheat oven to 400F. Spray 13x9-inch baking pan with cooking spray. Place half each of the eggplant and mushrooms in prepared pan; top with layers of one-third each of the cheese. Repeat all layers. Top evenly with spaghetti sauce; cover with foil. Bake 35 minutes. Remove foil. Sprinkle casserole with remaining cheeses. Bake, uncovered, an additional 5 minutes or until mozzarella is melted.

Serve with a mixed green salad.

Number of Servings: 6

Recipe submitted by SparkPeople user LADYW422.

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