Eggplant Parmesan II Recipe
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Eggplant Parmesan II

By: DOERY Supporting Member (Click to learn more about Supporting Membership)
"This is a no fry variation of this popular dish, and is just as delicious!"

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (1,636)

68,110 Saves

What to Drink?
Wine Sangiovese
Prep Time:
25 Min
Cook Time:
35 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 8 to 10 servings
 

Ingredients

  • 3 eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided
  • 1 (16 ounce) package mozzarella cheese, shredded and divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon dried basil

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  4. Bake in preheated oven for 35 minutes, or until golden brown.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 487 | Total Fat: 16g | Cholesterol: 78mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 14, 2007 by NDG42200   view full review
AWESOMELY GOOD! Ok I'm literally in the middle of making this but had to share my success....
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 15, 2007 by Valerie's Kitchen Supporting Member (Click to learn more about Supporting Membership)  view full review
This recipe is worthy of more than 5 stars. Baking the eggplant instead of frying does not...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Dec. 28, 2003 by KELSKELS   view full review
This dish turned out quite well - my boyfriend and I both want to make it again. However, 3...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 6, 2004 by MichelleRD   view full review
Positively LOVE this! Have made it several times already. I DO salt the eggplant first, and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Sep. 22, 2003 by Nadia   view full review
Excellent! I scaled this down for 3 servings and ended up using 3 eggs as well as 2 cups of...
The reviewer gave this recipe 0 stars. This recipe averages a 4.4 star rating.
Reviewed on Dec. 4, 2005 by Karen Ayala Simmons   view full review
Recipe needed a little manipulation but it turned out so good. I added spinach and used Muir...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Sep. 1, 2003 by 2BCREATIVE   view full review
Wonderful recipe! However, I did use some of the suggestions mentioned in some of the other...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Dec. 21, 2003 by DAWN SHAW   view full review
This recipe was excellent (just as good as frying!!!) and so much healthier, too. I par-boiled...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 6, 2004 by DOREENB   view full review
This was a very good, easy and healthy version of this dish. I did salt my eggplant first for...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Sep. 11, 2003 by JOSIE   view full review
Delicious! I baked my eggplant for about 10 minutes without turning it over and then turned...

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