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Eggplant Parmesan

Betty Crocker Kitchens
Updated Feb 3, 2020
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Bring a classic Italian restaurant dish into your home kitchen with this 20-minute recipe.

Eggplant Parmesan

  • Prep Time 10 min
  • Total 20 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
  • Cooking spray
  • 1/3 cup finely shredded Parmesan cheese
  • 1/4 cup Progresso™ dry bread crumbs (any flavor)
  • 2 teaspoons olive or vegetable oil
  • 1 cup spaghetti sauce
  • 1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
  • Step 
    2
    While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
  • Step 
    3
    Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
  • Step 
    4
    Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.

Nutrition

195 Calories
10 g Total Fat
11 g Protein
18 g Total Carbohydrate

Tips from the Betty Crocker Kitchens

  • tip 1
    Eggplant Parmigiana is typically a high-fat dish. But this leaner version broils—instead of fries—the eggplant, for a significant fat and calorie savings.
  • tip 2
    Male eggplants have fewer seeds than the female variety does. Because these seeds are bitter, male eggplants are preferred. You can spot male eggplants because they have a rounder, smoother blossom end or base.
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