4.3 from 39 votes
Easy Eggplant Parmesan
Easy Eggplant Parmesan is the perfect easy dinner. Healthy eggplant is snuggled into a garlic tomato sauce and baked with golden, bubbling cheese!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 274 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 2 eggplants cut into 1/2 inch thick slices
- 12.5 ounces pasta sauce (I use tomato-basil or marinara)
- ½ cup panko breadcrumbs
- ¼ cup parmesan grated
- 1 egg beaten
- 1 ½ cups mozzarella shredded
- 1 bunch basil
Instructions
- Preheat the oven to 350ºF
- Empty to half the contents of your pomodoro sauce into the bottom of your baking dish. Set aside.
- In a medium bowl place the panko breadcrumbs and add the parmesan cheese to the bowl.
- Slice the eggplant into 1/2 inch thick slices, then dip into the beaten egg. Place the eggplant into the panko breadcrumbs and layer on the tomato sauce.
- Top with grated mozzarella and some basil leaves.
- Bake until the eggplant are tender and baked and the cheese is golden and bubbling.
Cup of Yum
Nutrition Information
Calories
274kcal
(14%)
Carbohydrates
24g
(8%)
Protein
17g
(34%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
78mg
(26%)
Sodium
902mg
(38%)
Potassium
879mg
(25%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
935IU
(19%)
Vitamin C
11.6mg
(13%)
Calcium
342mg
(34%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 274
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 78mg | 26% |
| Sodium | 902mg | 38% |
| Potassium | 879mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 342mg | 34% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.