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Eggplant Parmesan

All You FEBRUARY 2005

  • Yield: 6 Servings
  • Cook time: 45 Minutes
  • Prep time: 12 Minutes
  • Cost Per Serving:$1.25


  • 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.

Nutritional Information

Amount per serving
  • Calories: 226
  • Fat: 12g
  • Saturated fat: 7g
  • Protein: 17g
  • Carbohydrate: 14g
  • Fiber: 4g
  • Cholesterol: 30mg
  • Sodium: 686mg

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Eggplant Parmesan Recipe