Comida Kraft
Recipe Box

Eggplant Parmesan

Eggplant Parmesan is rated 4.083333333333333 out of 5 by 180.
Prep Time
15
min.
Total Time
50
min.
Servings

6 servings

Get a taste of Italy with this Eggplant Parmesan. Layer eggplant, fresh mushrooms, cheese and in this classic Italian dish.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Layer half each of the eggplant and mushrooms in 13x9-inch pan sprayed with cooking spray; top with layers of 1/3 each of the Parmesan and mozzarella. Repeat layers.
  • Top with pasta sauce; cover.
  • Bake 35 min. or until heated through. Top with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Dressing.

Servings

  • 6 servings

Healthy Living

  • Low calorie
  • Good source of calcium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1 Vegetable
  • 1 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

The cheese in this classic low-calorie main dish is a good source of calcium.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 180
Total fat 8g
Saturated fat 4g
Cholesterol 20mg
Sodium 790mg
Carbohydrate 15g
Dietary fiber 5g
Sugars 10g
Protein 13g
% Daily Value
Vitamin A 25 %DV
Vitamin C 6 %DV
Calcium 50 %DV
Iron 8 %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 Eating now and it is very yummy! Eating now and it is very yummy! I did change things however- I leached the eggplant w salt for 30 min beforehand and sliced it very thin. (I will be peeling it if I make it again though as the peel is just in the way) I added some bocca crumbles and canned Italian tomatoes. I don't like mushrooms so I left them out. I seasoned it with italian seasoning and garlic powder and it is full of flavor! I think this would be fantastic with some ziti or penne pasta to complete it :)
Date published: 2012-07-08
Rated 5 out of 5 by from Wow, just as easy and delicious as everyone else has said! Wow, just as easy and delicious as everyone else has said! I added about 15 minutes baking time to the beginning by putting the eggplant into the oven while I prepared the other ingredients. I also added about 10 minutes to the end before removing the foil to add the cheese, and it was just right! This will become a regular dinner dish in my house!
Date published: 2008-09-25
Rated 4 out of 5 by from I cut the eggplant and dipped them in egg whites, then italian bread crumbs. I cut the eggplant and dipped them in egg whites, then italian bread crumbs. I baked the egg plant on cookie sheets at 425 for 20-25 minutes, turning once until they were browned, no need to fry in oil, it gets too greasy, this way they come out lite and crispy. Then I built the parmesan/eggplant lasagna with the other ingredients, delicious! :)
Date published: 2007-09-19
Rated 5 out of 5 by from I found this recipe in January and have made it many times. I found this recipe in January and have made it many times. The first time I made it, my family didn't even know it was eggplant! It has quickly become a family favorite. It is very flavorful and filling; an inexpensive and nutritious meal! The eggplant has a "meaty" texture that even I meat lover will enjoy!
Date published: 2007-04-10
Rated 3 out of 5 by from This is good for a healthier version of eggplant parmesan. 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.
Date published: 2007-01-08
Rated 4 out of 5 by from I made an eggplant lasagna from a different source but was very similar to this one, I added sliced... I made an eggplant lasagna from a different source but was very similar to this one, I added sliced zuchini as well and sliced fresh tomatoes, some ricotta cheese(fat free). The trick with eggplant is to lay them on baking sheet and sprinkle with salt and pepper and spray with a bit of Pam and roast them in the overn prior to building your lasagna. Very nutritious and excellent.
Date published: 2007-04-20
Rated 5 out of 5 by from This recipe was so quick and easy, yet absolutely delicious! This recipe was so quick and easy, yet absolutely delicious! I used my own homemade sauce (which I love) that includes ground meat, sausage, mushrooms and zucchini, so it was a very well-rounded meal. I made two small pans and we had it twice in one week, that's how good it was! Plus I brought some for lunch and my husband took a plate to his buddy at work. Great easy meal!
Date published: 2012-03-06
Rated 1 out of 5 by from I decided to try to cook healthier dishes with fresh veggies. I decided to try to cook healthier dishes with fresh veggies. If you like eggplant than you will probably like this recipe. I NOW know that my family does not like eggplant. The dish had a "squash or Cucumber" taste to it. Not sure if that is normal for eggplant or not. Give it try - you'll never know until you try it. I tried it and now I know not to make it again.
Date published: 2009-01-20
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