Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (26-ounce) jar marinara sauce (such as Bertolli); 2 tablespoons balsamic vinegar; 1/2 teaspoon crushed red pepper; 1/4 teaspoon black pepper; 3/4 cup dry breadcrumbs; 1/2 cup grated Parmesan cheese; 1 teaspoon dried Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1/3 cup fat-free mayonnaise; 1 (1 1/2-pound) eggplant, peeled and cut into 1/4-inch-thick slices; Cooking spray; 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided

Servings: persons

1 (26-ounce) jar marinara sauce (such as Bertolli)
2 tablespoons balsamic vinegar
1/2 teaspoon crushed red pepper
1/4 teaspoon black pepper
3/4 cup dry breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup fat-free mayonnaise
1 (1 1/2-pound) eggplant, peeled and cut into 1/4-inch-thick slices
Cooking spray
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided

1
Preheat oven to 425u00b0.
2
Combine first 4 ingredients; stir well. Set aside.
3
Combine breadcrumbs and next 4 ingredients in a pie plate or shallow dish; stir well. Spread mayonnaise over both sides of eggplant slices, and dredge in breadcrumb mixture. Set aside 1/4 cup leftover breadcrumb mixture. Place eggplant slices on a baking sheet coated with cooking spray. Bake at 425u00b0 for 16 minutes or until lightly browned. Remove eggplant from oven. Reduce oven temperature to 375u00b0.
4
Spoon 1/2 cup marinara sauce mixture in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange half of eggplant slices over sauce. Pour about 1 cup marinara sauce over eggplant slices, and sprinkle with 3/4 cup mozzarella cheese. Repeat procedure with remaining eggplant, marinara sauce, and cheese; top with reserved 1/4 cup breadcrumb mixture.
5
Bake, uncovered, at 375u00b0 for 20 minutes or until bubbly. Let stand 5 minutes before serving.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (26-ounce) jar marinara sauce (such as Bertolli), 2 tablespoons balsamic vinegar, 1/2 teaspoon crushed red pepper, 1/4 teaspoon black pepper, and more.

Yes, Eggplant Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Parmesan

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