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Eggplant Parmesan II

Eggplant Parmesan II

  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
DOERY

DOERY

This is a no fry variation of this popular dish, and is just as delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 62.1g
  • 20%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1663 mg
  • 67%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  4. Bake in preheated oven for 35 minutes, or until golden brown.
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Reviews

NDG42200
3377

NDG42200

8/14/2007

AWESOMELY GOOD! Ok I'm literally in the middle of making this but had to share my success. This has excellent taste! I have never tried to prepare eggplant although eggplant parmesan is my fav at the restaurant...not anymore! I'll make this at home healthier and cheaper! Taking several bits of advice from previous reviews this is how I did it. 1) Sweat the 1/4" slices by sprinkling with sea salt and letting sit for 30 min. Rinse, pat dry w/paper towel (get good & dry) 2) Dip slices into beaten eggs and coat in gallon sized ziploc bag for easy cleaner breading. I used seasoned bread crumbs and tossed in about 1/4 cup parmesan cheese. 3)Place on baking sheet coated with EVOO then bake for 7 min at 450, flip and bake add'l 5-7 mins depending on how crisp you like it (mine were nice a crisp @ 7 min per side) 4) At this point I am eating the slices as is with a fork and they are great! I will be placing them on angel hair pasta and covering with homemade sauce and cheese then baking just to melt it all together. It's wonderful! I plan to try freezing extra slices after they come out of the oven, but before mixing with anything for next time I get a craving!

Valerie's Kitchen
2733

Valerie's Kitchen

2/15/2007

This recipe is worthy of more than 5 stars. Baking the eggplant instead of frying does not take away from the flavor of the dish one bit. It does, however, need to bake longer than stated. I baked mine for about 20 minutes until it was lightly browned. Also, I chose to sweat the eggplant before breading by peeling, slicing, sprinkling with sea salt and placing in a collander in the sink for about 30 minutes. This pulls out any bitterness. Just be sure to rinse it well with water and pat dry with paper towels before breading. I did two layers of eggplant. You can layer however you like, you just to be sure the top layer of eggplant is topped with sauce and then cheese. This is my husband's favorite dish.

KELSKELS
2260

KELSKELS

12/28/2003

This dish turned out quite well - my boyfriend and I both want to make it again. However, 3 eggplants was way too much - next time I will use a good medium sized one and a smaller one. I salted each slice and let it sit for twenty minutes before rinsing in cold water, as per another suggestion, and then found that 2 1/2 cups of breads crumbs and two eggs sans yolks were plenty to cover all the eggplant slices. However, the slices definitely needed to be cooked a little longer than five minutes on a side - next time I might try cooking ten minutes a side. Over all, though, a good recipe!

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