READY IN ABOUT 1¼ hrs

Classico® Eggplant Parmesan

Read Reviews (5)

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

Directions

In a small bowl combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.
Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
Lightly coat a 2-quart rectangular baking dish with cooking spray. Arrange eggplant in dish.
In a bowl stir together Classico® Four Cheese pasta sauce, oregano, and garlic; pour over eggplant.
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

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.

—Kathy

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Aug 28, 2012

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

—nicolellarson

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5 Ratings

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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.

—luv2cook

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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.

—JO~Lite

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Feb 06, 2013

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

—smoothy

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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.

Nutritional Information

Classico(R) Eggplant Parmesan

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 281
Calories from Fat: 99

% Daily Value *
Total Fat 11g 17 %
** Saturated Fat 4.6g 23 %
Cholesterol 75mg 25 %
Sodium 820mg 33 %
** Potassium 411mg 12 %
Total Carbohydrates 33g 11 %
Dietary Fiber 6.6g 27 %
Protein 14.1g 28 %
Sugars 9.9g
** Vitamin A 8 %
** Vitamin C 5 %
** Calcium 36 %
** Iron 25 %
** Thiamin 12 %
** Niacin 33 %
** Vitamin B6 11 %
** Magnesium 13 %
** Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.