Classico® Eggplant Parmesan Recipe - Allrecipes.com
Classico(R) Eggplant Parmesan Recipe
  • READY IN ABOUT hrs

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

Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

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.

 
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.

 
Aug 28, 2012

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

 
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.

 
Feb 06, 2013

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

 

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Nutrition

  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 75 mg
  • 25%
  • 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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