Eggplant Parmigiana

Search Recipes

Eggplant Parmigiana

Eggplant Parmigiana
Number of Servings: 4 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes Source: MM User
Main Ingredient: Rice, Pasta & Bread
Meal Type: Dinner Entrée
Origin: Italian
Special Features: Simple (6 or less ingredients) , Vegetarian

Very good, easy to make.


1 small Eggplant
1 Egg (I use eggbeater)
1 tablespoon Water
1/4 cup Flour
2 tablespoons olive Oil
1/3 cup grated Parmesan Cheese
1 cup spaghetti Sauce
1/4 cup Mozzarella cheese


Preheat oven to 400 degrees. Wash and peel eggplant, cut crosswise into 1/2 inch slices.
In a shallow bowl whisk together egg and the water. Dip eggplant slices into egg mixture, then into flour, turning to coat both sides.

In a large skillet cook eggplant, half at a time, in hot oil, for 4 to 6 minutes or until golden brown, turning once. You may have to add oil during cooking.
Drain eggplant on paper towels.

Place eggplant slices in a single layer in a 2 quart rectangular baking dish. If necessary, cut slices to fit. Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese.

Bake for 12 - 15 minutes or until heated through.

Nutrient Information
Calories: 305
Total Fat: 18 g
Saturated Fat: 6 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 552 mg
Carbohydrates: 21 g
Protein: 16 g
Fiber: 5 g
Vitamin A:
Vitamin C:
Calcium: 212 mg

Cook's Notes:

This is different from other eggplant parmigiana recipes I've made in that it is only one layer. Which makes it much easier and quicker to make. It is delicious!!