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Garnish with fresh basil just before serving.
Baking the eggplant instead of frying it is a better-for-you cooking alternative that creates a tasty low-fat, low-calorie dish.
* 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.
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.
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.
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).