Quick Eggplant Parmesan

Quick Eggplant Parmesan

76

"This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste."
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Ingredients

15 m servings 644 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 644 kcal
  • 32%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 63.6g
  • 21%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 1866 mg
  • 75%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
  2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
  3. While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
  4. Top eggplant with sauce and Parmesan cheese and serve.

Reviews

76
  1. 110 Ratings

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Most helpful positive review

Fabulous recipe. After I cooked the eggplant I put them in a baking dish, sprinkled with mozzarella, parmesan and spooned jarred sauce and place the tray in the oven until the cheese melted. Eas...

Most helpful critical review

I have to agree with the Chef...........it is better to go through a little more effort and bake it in the oven..........this is OK if you are in a hurry to eat.

Fabulous recipe. After I cooked the eggplant I put them in a baking dish, sprinkled with mozzarella, parmesan and spooned jarred sauce and place the tray in the oven until the cheese melted. Eas...

I used a large eggplant, sliced 1/2" , cooked in nonstick pan. Then in the baking dish, some sauce, the egg plant layered, the rest of the sauce topped with mozzarella cheese. baked while some...

My daughter & I love eggplant parmesan. We wanted a quick, easy way to make this dish just for the two of us. We were both very pleased with the outcome of this recipe. I peeled and cut the eggp...

YUM, YUM, YUM! This recipe was delicious! Everyone raved. I couldn't believe how fast and easy it was. The only things I did differently is slice the eggplant about 1/4 inch thick, instead o...

Excellent use of eggplant! I can't imagine an easier or quicker way to make a tasty, healthy dinner. I left the peppers out of the sauce and added garlic salt to the bread crumbs. Eggplant wa...

Pretty good & easy, but it was still too hard after frying so I popped it in the oven for a while. Sure beats the stuff from the frozen section of the supermarket though.

I have to agree with the Chef...........it is better to go through a little more effort and bake it in the oven..........this is OK if you are in a hurry to eat.

This is the easiest and quickest eggplant parmesan I've ever made! Though its not like the real thing, this is very good for a quick meal, or for using up eggplants without alot of effort! Thank...

This is wonderful! Good sliced thinner with less oil, as others suggested.