5611
Baked Eggplant Parmesan Recipe
recipes

Baked Eggplant Parmesan

Lightly breaded eggplant recipe topped with cheese and served with a chunky tomato sauce for a lower calorie alternative to the classic fried version.

Kraft® is a registered trademark of Kraft Foods Inc.

25
Prep Time
(MINUTES)
30
Total Time
(MINUTES)
4
Servings
3.6 of 5 (92 ratings) Review This Recipe | See All Reviews

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1/4 cup Italian-style bread crumbs
  • 1/4 cup Kraft® Grated Parmesan Cheese
  • 1 large eggplant, peeled if desired
  • 1/4 cup Parkay® Original Spread-tub, melted
  • 1 cup shredded part-skim mozzarella cheese
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano

Nutrition Information

305
Calories
15g
Total Fat
12g
Protein
Serving Size: 4 servings (3 slices eggplant with 1/2 cup sauce each)
View Complete Nutrition Information >

Directions

  1. Preheat oven to 425°F. Spray baking sheet with cooking spray; set aside. Combine bread crumbs and Parmesan cheese in shallow dish.
  2. Cut eggplant into 12 slices, about 1/2-inch thick. Brush slices with Parkay, then coat each side with bread crumb mixture. Place on baking sheet. Bake 15 minutes or until tender, turning once. Top slices evenly with mozzarella cheese.
  3. Meanwhile, combine undrained tomatoes and sauce in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened. Spoon tomato mixture evenly into 4 shallow bowls. Place 3 eggplant slices over sauce in each bowl.
Nutrition Information close
Amount per Serving
Calories 305  
  % Daily Value*
Total fat 15 g 24%
Saturated fat 6 g 29%
Cholesterol 23 MG 8%
Sodium 1013 MG 42%
Carbohydrate 27 g 9%
Dietary fiber 6 g 25%
Sugars 9 g
Protein 12 g
Vitamin A   25%
Vitamin C   22%
Calcium   34%
Iron   13%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
63 Reviews for Baked Eggplant Parmesan
SORT BY
Its good and quick. Skin has to come off because it can be bitter. I had to cook it 10 minutes on both sides. Pam is a bummer. I put a few drops of EVOO on it for a better taste.
Boo,
Jul 16, 2014
I made this dish with non-dairy cheese, made it a great VEGAN recipe that everyone enjoyed!
Lisa,
May 04, 2014
Not a bad recipe for a quick fix eggplant parm. However, I recommend using egg instead of Pam. Maybe it's just my oven, but I had to cook slightly longer than 10 minutes.
strizzuth,
Apr 16, 2014
I happen to love eggplant parm and other dishes with eggplant. I do NOT like the skin, as it is tough when cooked. If cooks would peel it before cooking, I think more people would enjoy it. I like it also cut into strips, dipped in egg wash and coated with Italian bread crumbs or panko and fried until it has a crunchy outside. Then we dip it into a tomato sauce. It's even good peeled, cubed and sauteed with olive oil,onions, peppers, and tomatoes. The recipe got a 2, only because of the skin on the eggplant.
Maggie,
Feb 20, 2014
My 13 year old daughter and I made this tonight. Easy recipe and turned out delicious. Laurens mom stopped by, invited her in, she was proud that Lauren made such a tasty dish. Everybody was pleased with the flavors and meal.
Tim and Lauren,
Dec 17, 2013
an easy recipe if your in a hurry but still want it to taste good. eggplant i love no matter how it is prepared.
sandy,
Dec 14, 2013
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