Spicy Eggplant Parmesan

Spicy Eggplant Parmesan

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Jacki222 0

"I've changed the recipe to make it spicier plus added ricotta cheese to make it more hearty. If spicy is not your thing, you can get diced tomatoes with green chilies in a mild version."
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45 m servings 362 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 895 mg
  • 36%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  2. Combine olive oil and garlic in a bowl; brush over both sides of the eggplant slices. Arrange on the prepared baking sheet.
  3. Bake in preheated oven until golden brown, about 5 minutes. Transfer to cool on a wire rack.
  4. Reduce oven heat to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
  5. Arrange half the eggplant slices in the prepared baking dish. Sprinkle with 1 1/2 teaspoons basil and 1 tablespoon Parmesan cheese. Spread ricotta cheese over eggplant. Pour tomatoes over ricotta cheese and sprinkle with remaining 1 1/2 teaspoons basil. Season with Worcestershire sauce. Top with remaining sliced eggplant and spread with mozzarella cheese and 1 tablespoon Parmesan cheese. Cover baking dish with aluminum foil.
  6. Bake in preheated oven for 20 minutes and remove foil. Continue baking until cheese is melted, about 5 minutes more.


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I'm giving this four stars, but in fairness, I made so many changes I don't feel qualified to rate it as written. **Please Note** the serving size is only TWO!! I didn't notice this until I was...

This was delicious! I am doing Weight Watchers so I made it a little more "point friendly" by skipping all that oil. I used low fat cottage cheese instead of ricotta and low fat mozzarella. I on...

Very tasty. I did use cottage cheese instead of the ricotta.

I made this recipe for the first time last night. I have never made eggplant before and it was a hit with my husband and I. Easy and very good! I did substitute the ricotta cheese for cottage ch...

This was a pretty simple and light recipe to throw together.The only important adjustment I made was to season this mixture with salt and pepper.This makes a wonderful and healthy vegetable side...

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