Eggplant Parmesan

4.1
(183) 151 Reviews
Prep Time
15
min.
Total Time
50
min.
Servings

6 servings

Layer tender eggplant with marinara, Parmesan, mozzarella and fresh mushrooms, and in just 15 minutes, this low-calorie Italian classic is ready to bake.

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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 spaghetti 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
% Daily Value
Total fat 8g
Saturated fat 4g
Cholesterol 20mg
Sodium 790mg
Carbohydrate 15g
Dietary fiber 5g
Sugars 10g
Protein 13g
   
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

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  • AbigailElizabeth |

    I really enjoyed this recipe! My BF is on a low carb diet so this is perfect -- I added 1 lb seasoned ground beef/chopped onion to the mix. I used Ragu 6 cheese for the marinara. YUM! It would also be good with a lean sausage.

  • cheeseygoodness |

    Really good. I took another commenter's advice and brushed the eggplant slices with olive oil and broiled them for a few minutes before assembling the dish. I also added spinach and minced garlic. I didn't peel the eggplant it really wasnt required as long as you slice it thin.

  • tinkerose |

    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 :)

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