KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Eggplant Parmesan

4.1 (183)
rate it now!
Eggplant Parmesan recipe
photo by:kraft
Take 10 minutes to layer tender eggplant with marinara, two kinds of cheese and fresh mushrooms and this mouthwatering low-calorie Italian classic is ready to bake.
time
prep:
10 min
total:
50 min
servings
total:
6 servings
add your photo add your photo
previous photo
1
|
1
next photo
Kraft Foods First Taste
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:5/30/2010
Eggplant needs to be peeled, sliced thin, and bled so it's not bitter. Place in an eggwash and then Italian breadcrumbs. Bake in the oven until golden. In roasting pan, layer sauce, eggplant, sauce, mozzarella, repeat until finished. Bake in oven 350 - 1 hour - or until bubbly. Home made sauce is better!
posted:3/24/2010
I made this today and would make it again.. Although, I took the advice of others and fired the eggplant, by dipping in egg and bread crumbs. I could tell the differnce, made it not so soggy I guess you could say... I liked it an so did fam!!
posted:10/29/2009
So yummy the whole family loved it espically the little ones!
posted:10/13/2009
It was good, but next time I think I will coat the eggplant in breadcrumbs and fry before. I think that will make a huge difference. Thanks, Lynn
posted:10/8/2009
It was ok. I have had fried eggplant before and I loved it but this version, even with the Italian breadcrumbs was not good. I wouldn't get over how mushy it was. This is a miss for me.
posted:9/9/2009
I peeled the eggplant,sliced it and coated them with italian bread crumbs-pretty good-tasted like spaghetti
posted:9/3/2009
This is the quick and easy version. It was great. Combined with all the positive health factors it has plus the taste, its a 10 in my books! *Note: Cut the skin off for a more tender version./Chunkiechipmunk
posted:6/24/2009
My suggestion is, to maybe season the egg plant with salt then bread it with Italian Bread Crumbs and fry in oil till golden brown. Then place in baking dish and layer with other ingredients. Also, I have come to really like Provel Cheese rather than Mozzarella Cheese. Just a thought. Thank You, Joyce
posted:6/14/2009
I think I would like this better if I took the time to bread the eggplant. Otherwise, it was pretty good.
posted:6/4/2009
Delicious and lower in calories than the original kind. A must do!
K:10485v0:50184
All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email