Eggplant Parmesan

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.

Yield: 6 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 266
  • Fat: 10.2g
  • Saturated fat: 4.2g
  • Protein: 13g
  • Carbohydrate: 29.3g
  • Fiber: 7.5g
  • Cholesterol: 24mg
  • Iron: 1.6mg
  • Sodium: 968mg
  • Calcium: 315mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Combine first 4 ingredients; stir well. Set aside.
  3. 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. 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. 5. Bake, uncovered, at 375° for 20 minutes or until bubbly. Let stand 5 minutes before serving.
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