Classico® Eggplant Parmesan Recipe -
Classico(R) Eggplant Parmesan Recipe

Classico® Eggplant Parmesan

Recipe by  

"For this low-calorie, low-fat version of the decadent meatless classic, the eggplant is baked, not fried."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins

    1 hr 5 mins


  1. In a small bowl combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.
  2. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
  3. Lightly coat a 2-quart rectangular baking dish with cooking spray. Arrange eggplant in dish.
  4. In a bowl stir together Classico® Four Cheese pasta sauce, oregano, and garlic; pour over eggplant.
  5. Bake, covered, in a 350 degree F oven for 40 minutes or until eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2012

Surprisingly good for something so simple. For any basic eggplant recipe, I always recommend that you lightly salt the slices to allow them to sweat out the bitter juices before cooking. Sprinkle both sides of each slice of eggplant with salt and allow to sit for about 10 minutes. Wipe off the liquid with a paper towel before dipping in the egg dip. I used whole grain saltines and freshly grated Romano cheese. Pretty good.

Most Helpful Critical Review
Oct 15, 2012

This was just okay for us. The cracker crumbs made this a little too mealy. I like a little more cheese so I did add a bit, along with sauce, between layers.

Aug 29, 2012

I used Panko Bread Crumbs instead of the crackers, minus the pepper and parsley flakes (because I don't care for them), so I can't say it was a 5 if I didn't use the exact ingredients. It was delicious! Super easy to make. Just a long time in the oven, but worth not frying the eggplant. Will definitely make again.

Aug 28, 2012

delicious. I used a mixture of corn flakes and saltines for the breading. Definitely making this again.

Feb 06, 2013

Very delicious! I also made it using olive oil in place of the egg/milk combo.

Aug 21, 2014

I made this recipe because I had everything on hand. This was so good! I used Colby jack cheese instead of mozzarella. Yummmmm

Sep 21, 2014

Let me just say this came out better than I could've ever imagined. I'm not one to try new foods and this was spectacular! The only changes I made were only stacking them only two slices of eggplant high and using generic pizza sauce because that's all we had. It tasted so good. I was worried it would come out soggy but it was crispy as stated. Thanks for posting this!


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  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 6.6 g
  • 27%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 820 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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