Baked-Not-Fried Eggplant Parmesan Recipe

Looking for an easy Baked-Not-Fried Eggplant Parmesan recipe? Learn how to make Baked-Not-Fried Eggplant Parmesan using healthy ingredients.


Submitted by dmunroe

Makes 4 servings



3 cups of pasta sauce equals about 1 jar. I used Newman's Own Marinara. I also use a lot less oil or substitute cooking spray if I feel I don't need the extra fat and calories. I usually eat it with a vegetable, spinach or broccoli rabe sauteed with garlic.

Recipe Ingredients for Baked-Not-Fried Eggplant Parmesan

1 medium eggplant, sliced lengthwise
1 egg, beaten
1 egg white, beaten
1 1/2 cups breadcrumbs
3 cups pasta sauce
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese

Recipe Directions for Baked-Not-Fried Eggplant Parmesan

  1. Preheat oven with a baking sheet inside to 375. Coat eggplant slices with beaten egg, then bread with breadcrumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

  2. Increase oven temperature to 475. In an 8x10 ovenproof dish, layer pasta sauce, then eggplant and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.

Categories

Vegetables, Main Dish, Italian, Vegetarian

Nutrition Facts
Serving Size 402.5g
Amount Per Serving
Calories
454
Calories from Fat
149
% Daily Value*
Total Fat
16.5g
25%
Saturated Fat
7.1g
36%
Trans Fat
0.0g
Cholesterol
73mg
24%
Sodium
1441mg
60%
Potassium
966mg
28%
Total Carbohydrates
52.8g
18%
Dietary Fiber
8.7g
35%
Sugars
15.7g
Protein
23.6g
Vitamin A 33% Vitamin C 29%
Calcium 48% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in calcium
  •   Bad points
  • High in sodium
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