Baked Eggplant Parmesan

(96 ratings)
Prep
Time
25 min.
Total Time 30 min.
Number Of
Ingredients
8
Servings4

This lightly breaded and baked eggplant Parmesan recipe is topped with cheese and served with a chunky tomato sauce for a lower-calorie alternative to the classic fried eggplant Parmesan recipe. Kraft® is a registered trademark of Kraft Foods Inc.

Sale items for:
Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 1/4 cup Italian-style bread crumbs
  • 1/4 cup Kraft® Grated Parmesan Cheese
  • 1 large eggplant, peeled if desired
  • 1/4 cup Parkay® Original Spread-tub, melted
  • 1 cup shredded part-skim mozzarella cheese
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
Directions
  1. Preheat oven to 425°F. Spray baking sheet with cooking spray; set aside. Combine bread crumbs and Parmesan cheese in shallow dish.
  2. Cut eggplant into 12 slices, about 1/2-inch thick. Brush slices with Parkay, then coat each side with bread crumb mixture. Place on baking sheet. Bake 15 minutes or until tender, turning once. Top slices evenly with mozzarella cheese.
  3. Meanwhile, combine undrained tomatoes and sauce in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened. Spoon tomato mixture evenly into 4 shallow bowls. Place 3 eggplant slices over sauce in each bowl.
I made This!

Share your experience now

Nutrition Information
Calories: 305 View complete nutrition information
Reviews (66)

Your review of Baked Eggplant Parmesan

Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Anonymous October 09, 2014

have never made this before ever and it was awesome! two thumbs up~!

Loa September 30, 2014

I make one similar to this. Peel the eggplant. I use panko style bread crumbs with the parm and Italian seasoning mixed. Dip the eggplant slices in favorite Italian salad dressing, then crumb mixture. I line a large baking pan with foil and top with one of my cooling racks so the bottom doesn't get soggy. Bake eggplant on the racks for 20 min. turning once. Top with mozzarella and serve with marinara sauce, homemade in my case.

Myrt September 16, 2014

I just printed this recipe and went into the kitchen and made it. I did peel the eggplant as I always do no matter how I fix it. I would rather the eggplant have been a little crusty out of the oven, but it was good. I forgot I didn't have any Mozzarella so I just sprinkled Parmesan over the top after I placed the eggplant onto the sauce in the bowl. I am eating a serving right now. I would make it again, but perhaps fry the eggplant lightly rather than bake it. Yumm!

Boo July 16, 2014

Its good and quick. Skin has to come off because it can be bitter. I had to cook it 10 minutes on both sides. Pam is a bummer. I put a few drops of EVOO on it for a better taste.

Lisa May 04, 2014

I made this dish with non-dairy cheese, made it a great VEGAN recipe that everyone enjoyed!

strizzuth April 16, 2014

Not a bad recipe for a quick fix eggplant parm. However, I recommend using egg instead of Pam. Maybe it's just my oven, but I had to cook slightly longer than 10 minutes.