nutritional information

Per 1 1/2-cup serving:

  • Calories: 270
  • Protein: 15 g
  • Total Fat: 15 g
  • Saturated Fat: 3 g
  • Carbohydrates: 21 g
  • Cholesterol: 119 mg
  • Sodium: 430 mg
  • Fiber: 4 g
  • Sugar: 9 g

Eggplant Parmesan

Eggplant Parmesan

Serves 1

30 minutes or fewer

Slender Japanese eggplant comes in a perfect single-serving size and needs no salting before you cook it. Try different pasta sauces for a variety of flavor results.
  • ½ cup spaghetti sauce, divided
  • ¼ cup low-sodium breadcrumbs
  • 1 tsp. Italian seasoning
  • 1 ½ tsp. canola oil
  • 1 5- to 6-inch Japanese eggplant, cut into ¼-inch-thick slices on the diagonal
  • 1 small egg, beaten
  • ¼ cup grated low-fat mozzarella cheese, divided
  • 2 tsp. grated Parmesan cheese, divided
  • ¼ tsp. dried basil

1. Preheat oven to 350°F. Coat small baking dish with cooking spray, and spread with 2 Tbs. spaghetti sauce.

2. Combine breadcrumbs and Italian seasoning in shallow bowl. Heat oil in nonstick skillet over medium-high heat. Dip eggplant slices in egg, then in breadcrumb mixture. Cook slices in single layer in oil 1 to 2 minutes per side, or until light brown. Place half of eggplant slices in single layer in prepared baking dish, and sprinkle with 2 Tbs. mozzarella and 1 tsp. Parmesan. Discard remaining egg and breadcrumbs.

3. Place remaining eggplant slices, remaining sauce, and remaining mozzarella and Parmesan over eggplant in dish. Sprinkle with dried basil. Bake 15 minutes, or until golden brown, or microwave 5 minutes, turning baking dish halfway through cooking time to heat evenly.

July/August 2010 p.32

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comments

Is this really only one serving? Would it be two if I substituted a regular eggplant and a bit more sauce?

Julianna - 2014-03-21 03:45:31

Vegetarian Eggplant Parmesan Recipe

Sujatha - 2013-12-25 16:18:33

I wish this recipe have had more natural ingredients (tomatoes, onions, ...)

mary - 2013-10-25 02:07:08

Great recipe - but we do all realise Parmesan has animal rennet in it and is not a vegetarian ingredient.

Andy Mackenzie - 2013-06-13 14:42:53

I have tried the recipe as is and I have used a large eggplant and quadrupled the recipe.

Florence - 2013-04-20 14:11:46

how many grams in total?

Donna - 2012-10-18 19:07:27

Soooo good. A family favorite. I used a regular eggplant as well, not the Japanese.

Megan - 2012-09-11 01:53:08

I quadrupled this recipe for my family and replaced the Japanese eggplant with a standard one (also: had a ton of eggplant left over). My GAWSH it was good. Total comfort food.

Betsy G - 2010-11-04 18:49:47

I have tried to make Eggplant Parmesan before, and it was a big fail...This was so easy and turned out amazing!

Sarah B - 2010-10-13 20:32:57

This is the recipe!

Kaysha - 2010-10-06 23:57:54

Dee. Lish. Ous. Definitely one I'll be adding to my repertoire.

Jennifer - 2010-10-02 21:47:17

I tried this recipe and it is AMAZING! My husband and I will think twice about ordering this dish when we can make it at home so much better.

Lydi K - 2010-08-17 16:21:25