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Quick Eggplant Parmesan

Quick Eggplant Parmesan

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Jessie

Jessie

This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 644 kcal
  • 32%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 63.6g
  • 21%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 1866 mg
  • 75%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
  2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
  3. While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
  4. Top eggplant with sauce and Parmesan cheese and serve.
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Reviews

LillysMom
176

LillysMom

11/15/2006

Fabulous recipe. After I cooked the eggplant I put them in a baking dish, sprinkled with mozzarella, parmesan and spooned jarred sauce and place the tray in the oven until the cheese melted. Easy and very good.

karen
127

karen

10/27/2008

I used a large eggplant, sliced 1/2" , cooked in nonstick pan. Then in the baking dish, some sauce, the egg plant layered, the rest of the sauce topped with mozzarella cheese. baked while some spagetti cooked. then broiled to brown the cheese....delicious! (and as someone else mentioned, salt the slices and let sit while mixing the egg mixture, pat the moisture off and the bitterness is greatly reduced)

JENKINSS
84

JENKINSS

7/26/2005

My daughter & I love eggplant parmesan. We wanted a quick, easy way to make this dish just for the two of us. We were both very pleased with the outcome of this recipe. I peeled and cut the eggplant thinner that it called for. I then fried the eggplant and put it in the oven set at 200 degrees with it topped with cheese to melt while I made spaghetti. Delicious dinner!

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