Eggplant Parmesan

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

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a cook

posted:1/7/2007

This is good for a healthier version of eggplant parmesan. I usually coat eggplant in egg and italian bread crumbs and fry in oil, then layer in pan with mozerella, spaghetti sauce, and parmesan and cover with foil and bake which is amazing, but obviously only occaionally because it is not healthy... I thought this version was a little more bland, but still good and a great healthy alternative.

a cook

posted:1/3/2007

Very runny, but good flavor.

creneezell

posted:12/19/2006

after i have broiled the eggplant i have rolled up the eggplant with the mozzarella cheese inside it and placed in bakeing pan then toped with the sauce and parmesa cheese. very easy to make and very good with saled and garlic bread

mcmosier

posted:12/6/2006

Very yummy! I also broiled my eggplant with olive oil first. Very good served with whole wheat spaghetti. Will definately make again!

Abbyhenson

posted:10/30/2006

I loved this!! It was my first time to eat eggplant and it was fabulous! Next time I make it I would like to use a pre packaged Italian cheese mix.

mlong801

posted:9/27/2006

Tasted good but for some reason was very runny.

mlv428

posted:9/22/2006

I breaded this recipe because I need the extra flavor on the eggplant.

a cook

posted:8/24/2006

This was my first time making and eating eggplant and I thought it was really easy to make and good! I didn't peel the eggplant as suggested in another comment.

jetsica

posted:8/21/2006

I loved this healthy alternative to the fried versions of eggplant parm!

jlk2y