Eggplant Parmesan Recipe – Classic Italian Dish

Traditional eggplant Parmesan dishes can take quite a long time to prepare if you make your own marinara sauce.

Eggplant is also known as aubergine. It  is a member of the nightshade family and often used in Mediterranean cooking.

Although typically used as a vegetable, its botanical definition is actually a berry!

This easy eggplant Parmesan recipe uses bottled marinara sauce for those nights when you don’t have time to make the whole recipe from scratch.

Flavors abound in this Classic Eggplant Parmesan Recipe

To keep the calories lower, the eggplant is baked, not deep fried. I used Newman’s Own marinara sauce and seasoned some Italian breadcrumbs with both rosemary and garlic salt.

A dipping station helps to make putting together this dish easier. Place your seasoned bread crumbs in one dish, and beaten egg in another.

Coat the eggplant slices in the beaten egg and then roll in the breadcrumbs and place in a nearby oven proof baking dish.

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Yield: 6 servings

Eggplant Parmesan Classic Italian Dish

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This easy eggplant Parmesan recipe uses bottled marinara sauce for those nights when you don’t have time to make the whole recipe from scratch.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

• 1 large eggplant (1-1/2 lb.), ends trimmed, peeled and cut crosswise into 6 slices
• 1 tsp salt
• 1 egg, beaten
• 6 oz Italian Breadcrumb Mix
• 2 tsp rosemary
• 1 tbsp garlic salt
• 24 oz Newman's own marinara sauce
• 1/2 lb. spaghetti, uncooked

Instructions

1. Preheat the oven to 400º F.
2. Slice the egg plant and season with salt. Let sit for 1/2 hour to release the moisture and then pat dry.
3. Combine the rosemary and garlic salt with the bread crumbs.
4. Dip the eggplant slices, 1 at a time, in egg then in bread crumbs, turning to evenly coat both sides of each slice. Place on a foil-covered baking sheet sprayed with cooking spray.
5. Bake for 12 min. or until lightly browned. Meanwhile, heat sauce and cook spaghetti as directed on package, omitting salt.
6. DRAIN spaghetti. Serve topped with eggplant and sauce and a side salad.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 301Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 2076mgCarbohydrates: 54gFiber: 8gSugar: 13gProtein: 10g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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