Quick Eggplant Parmesan Recipe - Allrecipes.com
Quick Eggplant Parmesan Recipe
  • READY IN 15 mins

Quick Eggplant Parmesan

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2006

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. Easy and very good.

Most Helpful Critical Review
Feb 07, 2004

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.

Oct 27, 2008

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 spagetti cooked. then broiled to brown the cheese....delicious! (and as someone else mentioned, salt the slices and let sit while mixing the egg mixture, pat the moisture off and the bitterness is greatly reduced)

Jul 26, 2005

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 eggplant thinner that it called for. I then fried the eggplant and put it in the oven set at 200 degrees with it topped with cheese to melt while I made spaghetti. Delicious dinner!

Aug 05, 2005

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 of 3/4 inch and I peeled about half of the peel off of it in verticle strips around the eggplant. I used 1 Tbs. olive oil in a non-stick skillet, it cooked all the way through and nothing burned. Served over whole wheat spaghetti made for a perfect meal. THANKS!!!

Jul 07, 2006

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 was not soggy at all - it was soft inside and crispy outside. Will definitely add this to my recipe box!

Jul 18, 2008

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.

Jul 07, 2008

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! Thanks for sharing!


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  • Calories
  • 644 kcal
  • 32%
  • Carbohydrates
  • 63.6 g
  • 21%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 13.1 g
  • 52%
  • Protein
  • 36.5 g
  • 73%
  • Sodium
  • 1866 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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