Eggplant Parmesan

Recipe Time

Prep: 12 Minutes
Cook: 45 Minutes

Nutritional Information

Calories 226
Fat 12 g
Satfat 7 g
Protein 17 g
Carbohydrate 14 g
Fiber 4 g
Cholesterol 30 mg
Sodium 686 mg


1 (1.5 lb.) eggplant
Cooking spray
1 cup shredded Parmesan
2 cups shredded mozzarella
1 1/2 cups spaghetti sauce or marinara sauce


Preheat oven to 375°. Peel eggplant, if desired, and cut into 1/4-inch-thick slices. Arrange half of the eggplant slices in a lightly greased 11-by-7-inch baking dish that's 1 1/2 inches deep. Layer half of the Parmesan cheese over eggplant, followed by 3/4 cup mozzarella and half of the spaghetti sauce. Repeat.

Cover dish and bake for 40 minutes or until eggplant is tender. Uncover, top with remaining 1/2 cup mozzarella cheese, and bake for 5 more minutes or until cheese melts.

February 2005
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