Comida Kraft
Recipe Box

Easy Eggplant Parmesan

Prep Time
30
min.
Total Time
30
min.
Servings

6 servings

Discover our Healthy Living Easy Eggplant Parmesan recipe. This simple take on a classic is ready in just 30 minutes.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400ºF.
  • Cover baking sheet with foil; spray with cooking spray. Combine bread crumbs and cheeses in shallow dish. Dip eggplant slices, 1 at a time, in egg then in cheese mixture, turning to evenly coat both sides of each slice. Place on prepared baking sheet.
  • Bake 12 min. or until lightly browned. Meanwhile, heat sauce and cook spaghetti as directed on package, omitting salt.
  • Drain spaghetti. Serve topped with eggplant and sauce.
* Made with quality cheeses crafted in the USA.

Special Extra

Garnish with fresh basil just before serving.

Servings

  • 6 servings

Healthy Living

Diabetes Center

  • Carb Choices: 3-1/2 Carb Choice

Diet Exchange

  • 3 Starch
  • 1 Vegetable
  • 1 Fat

Nutrition Bonus

Baking the eggplant instead of frying it is a better-for-you cooking alternative that creates a tasty low-fat, low-calorie dish.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 310
Total fat 7g
Saturated fat 3g
Cholesterol 45mg
Sodium 690mg
Carbohydrate 47g
Dietary fiber 6g
Sugars 12g
Protein 14g
% Daily Value
Vitamin A 20 %DV
Vitamin C 6 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from My large eggplant was sliced into 12 slices. My large eggplant was sliced into 12 slices. I only had plain bread crumbs so I mixed them half and half with parmasion cheese. Then I added a few dashes of Italian spice and garlic salt. I put down foil, sprayed with olive oil, dipped the eggplant in the egg and bread crumb mixture, then sprayed the top with olive oil. Six minutes on each side, then I added about a tablespoon of ravioli sause and sprinkled with a mozzarella/provel mix. I then broiled on low for two minutes. The BEST eggplant I have ever had! My hubby even had some (he does not like eggplant, but it smelled so good, he could not help but try some).
Date published: 2013-02-05
Rated 4 out of 5 by from I have been making Eggplant Parmesan for years and this is a very good recipe. I have been making Eggplant Parmesan for years and this is a very good recipe. Have a tip from a produce manager that I received about 10 years ago: Buy the short,squatty (rather like myself) ones and the flavor will be better. I agree with him.
Date published: 2012-10-11
Rated 4 out of 5 by from This is not eggplant parmegiano (parmesan) It's baked breaded eggplant. This is not eggplant parmegiano (parmesan) It's baked breaded eggplant. You have to put a little salt in the water when cooking pasta or else it tastes like glue.
Date published: 2013-02-04
Rated 5 out of 5 by from This was a very easy recipe to make. This was a very easy recipe to make. It was great tasting and we liked it because we are actually trying to eat lighter and it was flavorful. I had plain panko breadcrumbs so I added basil and oregano to it. I also used home made sauce which had garlic in it. Everyone liked it and we will make it again.
Date published: 2015-02-11
Rated 1 out of 5 by from It may be "easy", but it ain't "Eggplant Parmesean"! It may be "easy", but it ain't "Eggplant Parmesean"!! Nowhere near being that delectable dish, in fact. You need LOTS of Parmesan cheese as well as mozzarella cheese, plus garlic and LOTS of eggplant. I'm sure the intention was good, but it just isn't Eggplant Parmesean, easy or not.
Date published: 2013-02-17
Rated 4 out of 5 by from This was my first time cooking with eggplant and it was easier than anticipated. This was my first time cooking with eggplant and it was easier than anticipated. I too had to cook it longer than called for here. Next time I want to use spaghetti squash in lieu of the pasta.
Date published: 2012-09-12
Rated 5 out of 5 by from The eggplant was delicious. The eggplant was delicious. We enjoyed it. I did bake it a little longer than the recipe called for, however it would depend on how thick your slicec were. So simple and fast!
Date published: 2012-12-15
Rated 5 out of 5 by from Easy to make and very good. Easy to make and very good. I did have to cook the eggplant alittle longer than the recipe calls for but I think it depends on the size of the eggplant slices
Date published: 2012-08-20
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