Classico® Eggplant Parmesan

Classico® Eggplant Parmesan

7

"For this low-calorie, low-fat version of the decadent meatless classic, the eggplant is baked, not fried."

Ingredients

1 h 5 m {{adjustedServings}} servings 281 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 820 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a small bowl combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.
  2. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
  3. Lightly coat a 2-quart rectangular baking dish with cooking spray. Arrange eggplant in dish.
  4. In a bowl stir together Classico(R) Four Cheese pasta sauce, oregano, and garlic; pour over eggplant.
  5. Bake, covered, in a 350 degree F oven for 40 minutes or until eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more.
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Reviews

7
  1. 8 Ratings

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Surprisingly good for something so simple. For any basic eggplant recipe, I always recommend that you lightly salt the slices to allow them to sweat out the bitter juices before cooking. Sprinkl...

I used Panko Bread Crumbs instead of the crackers, minus the pepper and parsley flakes (because I don't care for them), so I can't say it was a 5 if I didn't use the exact ingredients. It was de...

delicious. I used a mixture of corn flakes and saltines for the breading. Definitely making this again.