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10Ingredients
60Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (large)
- 2 Tbsp. olive oil
- 2 Tbsp. whole wheat breadcrumbs
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1 jar marinara sauce (25 oz.)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 Tbsp. fresh basil (optional to sprinkle on top)
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Directions
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol25mg8% |
Sodium1050mg44% |
Potassium1250mg36% |
Protein15g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate45g15% |
Dietary Fiber14g56% |
Sugars22g |
Vitamin A35% |
Vitamin C15% |
Calcium30% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(41)
Zena 5 months ago
Quick, easy and tasty. Only wish I had found this recipe sooner. This will be my new go-to!
Adrianne Streckfus 5 months ago
I used my only two eggplants from my garden to make this. It was fairly easy and so delicious! I hope to make this again many times.
Simmone L. a year ago
Loved it! Easy-peasy! I added my own twist with bow tie pasta and ricotta between my layers. Now this recipe has become a family favorite. No leftovers…Thx again!
Sam esposito 2 years ago
Follow the instructions turned out perfect and very delicious without Without frying the eggplant
Rachel 2 years ago
This turned out great! Really flavourful and easy to make. The only addition I used was I salted the sliced eggplant beforehand and let it sit for about twenty minutes. Dabbed the excess water off and then continued with the recipe as instructed. Will make again!
Keily Monzon 2 years ago
It was so yummy!! I didn’t use the measurements the recipe said but I loved how it turned out!! I would 100% recommend it.
Suzanne Landoni 2 years ago
This is delicious! Works perfectly for meatless Monday. I added thinly sliced tomatoes to each layer and I didn’t have any mozzarella so I just used provolone, it still worked! I also added like 100% more breadcrumbs on my eggplant to make it thicker and hearty. Will make this again for sure!!
Iris Sunday 2 years ago
It was delicious. I omitted the bread crumbs as I didn’t have gf bread available but I don’t think it took away from the wonderful flavours
Will definitely make again
Watson, Jr 2 years ago
Great…. Definitely a keeper…. Have made this several times and it keeps getting better!
L-G 3 years ago
DELICIOUS...I'm making it again on Sunday for friends & family. The recipe was easy to follow and the dish turned out amazing! Definitely will be put in my meal rotations!
Dave Cardoza 3 years ago
This turned out great. My first time ever making eggplant and I was a little nervous. This recipe was easy, quick and delicious.
Will definitely make it again. If I would change anything, I might cut them a little thicker.
Karen Gallardo 3 years ago
Delicious!! For eggplant-cooking newbies out there, listen to the directions and don’t slice them too thin or they’ll burn.
Kimberly De Roche 3 years ago
My fave so far!!! This is the second time making it and I will definitely make it again
Apostolo 3 years ago
I used homemade pasta sauce and skipped the olive oil and it was very good I will make it again
Queen Valerie 3 years ago
This is a good recipe. My mom likes it and she grew up having a from scratch Italian meal every night so that says a lot!
Jean Murphy 3 years ago
It turned out like an eggplant parm fresco, incredibly delicious! I only used one eggplant, sliced it thin, swirled some olive oil, big spoon sprinkled herbs and panko crumbs, baked much less time, used chunky organic tomato sauce and vegan shreds. It melts in your mouth.
Elsa K. 3 years ago
I did not bake the eggplant in the breadcrumbs before putting it in the dish with the other ingredients. Still very good!