No Frying Eggplant Parmesan

No Frying Eggplant Parmesan

27

"A vegetarian alternative to chicken parmesan, this dish is a hearty and tasty way to get those veggies in."
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Ingredients

1 h 30 m servings 471 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 1775 mg
  • 71%

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. Preheat oven to 350 degrees F. Combine bread crumbs with 1/2 cup Parmesan cheese in medium bowl. Dip eggplant slices in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake 25 minutes or until eggplant is golden.
  2. Evenly spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 1/2 of the baked eggplant slices, then 1 cup sauce and 1/2 cup Parmesan cheese; repeat. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.
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Footnotes

  • TIP: Get your kids to eat more veggies by letting them help. Breading the eggplant slices is a great way to make veggies fun.

Reviews

27
  1. 32 Ratings

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Most helpful positive review

This is an excellent recipe! It was absolutely delicious! A few things that I would recommend - I made for 6 people and I probably should have used from 1 - 1 1/2 cups of dried bread crumbs in...

Most helpful critical review

This was my first attempt at eggplant parmesan. The eggplant tasted very yummy, but the recipe needed AT LEAST another jar of sauce. The sauce cooked down and the dish was dry. I will try this...

This is an excellent recipe! It was absolutely delicious! A few things that I would recommend - I made for 6 people and I probably should have used from 1 - 1 1/2 cups of dried bread crumbs in...

This is a keeper for me because it is quick and easy and I like the idea of the no frying as it is a healther version. I did have to use 2 jars of sauce. I like Bertoli garlic and oil. I used 2 ...

My husband and I love this. No grease, and so yummy! I used eggplant & zucchini, and put some peppers & onions in the oven while the other veggies were getting toasty. Layered it all with sau...

The recipe is fantastic. I've used both regular and panko bread crumbs on different occasions. The fact that it was all baked instead of fried, made it so much less messy, plus a nice health b...

This was my first attempt at eggplant parmesan. The eggplant tasted very yummy, but the recipe needed AT LEAST another jar of sauce. The sauce cooked down and the dish was dry. I will try this...

Fantastic, I picked fresh eggplant from my garden and they were small Ichaban, so for me to make a small brownie size pan it took about 4. This was great - my husband & I loved it. What was e...

Delicious without complicated. I have made this a number of times now. My vegetarian sweetheart loves taking this to work with her for a quick reheat in the microwave. Her coworkers tell her the...

I wanted to like this but it just wasn' t the same for me. I think I will just fry the eggplant. I just prefer it that way.

This was really delicious. The only reason I didn't give it 5 stars was because I made a few minor changes. We love lots of sauce, and since I served this on whole wheat linguini, we needed a ...