- 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
|Serving Size||4 servings (3 slices eggplant with 1/2 cup sauce each)|
- Preheat oven to 425°F. Spray baking sheet with cooking spray; set aside. Combine bread crumbs and Parmesan cheese in shallow dish.
- 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.
- 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.
|Amount per Serving|
|% Daily Value*|
|Total fat||15 g||24%|
|Saturated fat||6 g||29%|
|Dietary fiber||6 g||25%|
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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!
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.
I made this dish with non-dairy cheese, made it a great VEGAN recipe that everyone enjoyed!
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.
I happen to love eggplant parm and other dishes with eggplant. I do NOT like the skin, as it is tough when cooked. If cooks would peel it before cooking, I think more people would enjoy it. I like it also cut into strips, dipped in egg wash and coated with Italian bread crumbs or panko and fried until it has a crunchy outside. Then we dip it into a tomato sauce. It's even good peeled, cubed and sauteed with olive oil,onions, peppers, and tomatoes. The recipe got a 2, only because of the skin on the eggplant.
My 13 year old daughter and I made this tonight. Easy recipe and turned out delicious. Laurens mom stopped by, invited her in, she was proud that Lauren made such a tasty dish. Everybody was pleased with the flavors and meal.