Eggplant Parmesan II

Eggplant Parmesan II

2087
Dolores Gentner-Ryan 19

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

Ingredients

1 h {{adjustedServings}} servings 487 cals
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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:
  • 73 mg
  • 24%
  • Sodium:
  • 1663 mg
  • 67%

Based on a 2,000 calorie diet

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Directions

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  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

2087
  1. 2953 Ratings

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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 a...

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 ...

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 ...