Baked Eggplant Parmesan

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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

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  • 1/4 cup Italian-style bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large eggplant, peeled if desired on sale
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  • 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
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  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.
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Nutrition Information
Calories: 305 View complete nutrition information
Reviews (67)

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Mia August 22, 2015

I too peel my eggplant and I slice it and salt a little before I start.<20 min. then pat dry> My choice is to fry the slices in Olive Oil. I use the panko breading and season it with fresh spices if possible and grated Garlic & Parmesan. The Parmesan and Mozzarella really enhance the top slices after frying on both sides. Actually for this recipe I use the Hunts Sauce and the diced tomatoes give it a fresh taste with real Basil. If you have a small green pepper, I slice it very thin and put it on top of the tomatoe mixture. Very delicious with sliced french bread and grated cheese on the toasted slices.

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!