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Eggplant Parmesan

  • Prep 20 min
  • Total 1 hr 15 min
  • Ingredients 9
  • Servings 6

Vegetarians and meat lovers alike will enjoy this simple take on a comforting classic. MORE+ LESS-

Aaron Hutcherson Aaron Hutcherson
May 27, 2016

Ingredients

1
cup all-purpose flour
4
eggs, beaten
1
box (8 oz) Progresso™ plain panko crispy bread crumbs
3
teaspoons kosher salt
1 1/2
teaspoons ground black pepper
2
large eggplant (about 3 lb)
Vegetable oil, for frying
Two jars (24 oz each) tomato pasta sauce
2
cups shredded Italian cheese blend (8 oz)

Steps

Hide Images
  • 1
    Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2
    Put 1 cup all-purpose flour, 4 eggs, beaten, and 1 box (8 oz) Progresso™ plain panko crispy bread crumbs in 3 separate dishes. Add 1 teaspoon salt and 1/2 teaspoon black pepper to each of the dishes; stir to combine. Cut 2 large eggplant (about 3 lb) into 1/2-inch slices. Dredge each slice of eggplant on both sides in flour, followed by eggs, and then in bread crumbs.
  • 3
    Fill 10-inch skillet with 1/2 inch vegetable oil; heat over medium heat. Fry coated eggplant slices in batches in hot oil, 2 to 3 minutes on each side, until browned. Transfer to wire rack to drain.
  • 4
    Have ready two jars (24 oz each) tomato pasta sauce and 2 cups shredded Italian cheese blend (8 oz). Spread 1 cup of the pasta sauce in bottom of baking dish. Top with a layer of fried eggplant. Top with another 1 cup pasta sauce; sprinkle with 2/3 cup of the shredded cheese. Repeat layers of eggplant, sauce and cheese two more times to use up ingredients.
  • 5
    Bake about 20 minutes or until cheese is melted and sauce is bubbling.

Expert Tips

  • After you have dredged a few slices of eggplant, you can start frying them as you continue to dredge the rest of the eggplant, to help save some time.
  • Garnish with fresh basil, if desired.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
210
% Daily Value
Total Fat
24g
37%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
155mg
52%
Sodium
2370mg
99%
Potassium
1310mg
37%
Total Carbohydrate
80g
27%
Dietary Fiber
10g
40%
Sugars
26g
Protein
24g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
25%
25%
Calcium
35%
35%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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