Eggplant Parmesan

Oxmoor House
Prep: 20 minutes; Cook: 36 minutes; other: 5 minutes

Adding a few simple ingredients to commercial marinara sauce makes it taste more authentic. Fat-free mayonnaise is the secret ingredient to getting the breadcrumbs to stick to the eggplant.

6 servings


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1 (26-ounce) jar marinara sauce (such as Bertolli)
2 tablespoons balsamic vinegar
1/2 teaspoon crushed red pepper
1/4 teaspoon black pepper
3/4 cup dry breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup fat-free mayonnaise
1 (1 1/2-pound) eggplant, peeled and cut into 1/4-inch-thick slices
Cooking spray
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided


1. Preheat oven to 425°.

2. Combine first 4 ingredients; stir well. Set aside.

3. Combine breadcrumbs and next 4 ingredients in a pie plate or shallow dish; stir well. Spread mayonnaise over both sides of eggplant slices, and dredge in breadcrumb mixture. Set aside 1/4 cup leftover breadcrumb mixture. Place eggplant slices on a baking sheet coated with cooking spray. Bake at 425° for 16 minutes or until lightly browned. Remove eggplant from oven. Reduce oven temperature to 375°.

4. Spoon 1/2 cup marinara sauce mixture in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange half of eggplant slices over sauce. Pour about 1 cup marinara sauce over eggplant slices, and sprinkle with 3/4 cup mozzarella cheese. Repeat procedure with remaining eggplant, marinara sauce, and cheese; top with reserved 1/4 cup breadcrumb mixture.

5. Bake, uncovered, at 375° for 20 minutes or until bubbly. Let stand 5 minutes before serving.

Created date

October 2009

Nutritional Information

Calories 266
Fat 10.2 g
Satfat 4.2 g
Protein 13 g
Carbohydrate 29.3 g
Fiber 7.5 g
Cholesterol 24 mg
Iron 1.6 mg
Sodium 968 mg
Calcium 315 mg