Eggplant Parmesan II

Eggplant Parmesan II

World Cuisine European Italian

This is a no fry variation of this popular dish, and is just as delicious!

Servings per recipe: 10
Calories per serving: 487
Preparation time: 25m
Total cooking time: 1h


  • 3 eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided
  • 1 (16 ounce) package mozzarella cheese, shredded and divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon dried basil


  • 1   Preheat oven to 350 degrees F (175 degrees C).
  • 2   Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  • 3   In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  • 4   Bake in preheated oven for 35 minutes, or until golden brown.

Nutrion facts:

Total Fat 16g 25%
    Saturated Fat 7.0g  
Cholesterol 73mg 24%
Sodium 1663mg 67%
Potassium 815mg 23%
Total Carbohydrates 62.1g 20%
Dietary Fiber 8.8g 35%
Protein 24.2g 48%
Sugars 20g  
Vitamin A 1089IU  
Vitamin C 5mg  
Calcium 512mg  
Iron 4mg  
Thiamin 0mg  
Niacin 10mg  
Vitamin B6 0mg  
Magnesium 63mg  
Folate 50mcg