Eggplant Parmesan Recipe | Yummly

Eggplant Parmesan

MYRECIPES(14)
Nikol N.: "It was so yummy! It was my first time cooking wit…" Read More
5Ingredients
57Minutes
250Calories

Ingredients

US|METRIC
  • 1 1/2 pounds eggplant
  • cooking spray
  • 1 cup shredded Parmesan
  • 2 cups shredded mozzarella
  • 1 1/2 cups spaghetti sauce (or marinara sauce)
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    NutritionView More

    250Calories
    Sodium30% DV730mg
    Fat22% DV14g
    Protein31% DV16g
    Carbs6% DV17g
    Fiber20% DV5g
    Calories250Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol40mg13%
    Sodium730mg30%
    Potassium510mg15%
    Protein16g31%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber5g20%
    Sugars9g18%
    Vitamin A20%
    Vitamin C6%
    Calcium40%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(14)

    Nikol N. a year ago
    It was so yummy! It was my first time cooking with eggplants.
    Alana a year ago
    Delicious and easy to make
    Radlauer a year ago
    I didn't measure out the ingredients, and I didn't use pre bought sauce. There ended up being too much liquid, but the flavor was really really good (I cooked the excess liquid off on a hot plate).
    YumChef a year ago
    Excellent recipe for a vegetarian.will try it this weekend.
    MarvelousChef a year ago
    Very delicious but a little too liquid
    Lisa 2 years ago
    This is very good. I used left-overs for a eggplant parm subs.
    Ryleigh Peterson 2 years ago
    Delicious! I used half vodka sauce and half spaghetti sauce and it was so good!
    Jafane J. 3 years ago
    I liked it. Simple easy to make
    Sarah Fitzgerald 3 years ago
    This was tasty but it wasn't anything special.
    Keri 3 years ago
    This was super easy and delicious, everyone went back for seconds. Next time I will make a double batch so I have some leftovers
    Michele R. 3 years ago
    It was so easy to make and not as heavy as when the eggplant is fried. Will is again but I will peel them next time.
    Shaina B. 4 years ago
    Such an easy and delicious dinner! I sprinkled a breadcrumb & butter mixture on top before baking for an added crunch. I will definitely make again.
    Jane B. 4 years ago
    My husband loves eggplant parmesan, this recipe is a duel hit in as much as he loves it, and it is soo easy to make...I add a bit of extra garlic , some basil and apart from that all the same....the last one I made I didnt peel the skin from the eggplant....it took slightly longer to bake, but only 10 mins......A favourite. with salad.
    Arpine G. 5 years ago
    I liked this recipe. It's simple and the end result is good- cheesy! Don't add salt because the amount of cheese in here already adds salt.

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