Classico® Eggplant Parmesan

Classico® Eggplant Parmesan

7

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

1 h 5 m servings 281 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 820 mg
  • 33%

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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  • Prep

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  1. In a small bowl combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.
  2. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
  3. Lightly coat a 2-quart rectangular baking dish with cooking spray. Arrange eggplant in dish.
  4. In a bowl stir together Classico(R) Four Cheese pasta sauce, oregano, and garlic; pour over eggplant.
  5. 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.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

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. Sprinkl...

Most helpful critical review

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.

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. Sprinkl...

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 de...

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

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.

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

I made this recipe because I had everything on hand. This was so good! I used Colby jack cheese instead of mozzarella. Yummmmm

Let me just say this came out better than I could've ever imagined. I'm not one to try new foods and this was spectacular! The only changes I made were only stacking them only two slices of eggp...