FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Easy Baked Eggplant Parmesan

75 faves | 4 recommends
Nutrition per serving    (USDA % daily values)
CAL
585
FAT
85%
CHOL
70%
SOD
95%

Comments

Dinner tonight! Meatless thursday.
Jennifer Blum Schiff   •  26 Jan   •  Report
Add a comment

Ingredients for 4 servings

1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)*

2 tablespoons extra virgin olive oil*

1 1/2 cups panko bread crumbs (sun-dried tomato or plain)

1 cup shredded mozzarella cheese*

2 eggs, beaten with a fork

1/2 cup shredded parmesan cheese

1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)

You might also like

Baked Eggplant Parmesan Boats With Sausage
Skinny Taste
Crispy Baked Eggplant Fries With Marinara Dippi...
Closet Cooking
Baked Eggplant Parmesan
Ready Set Eat
Baked Eggplant Parmigiana
Eatomaniac
Bertolli Baked Eggplant Parmigiana
Bertolli
Baked Eggplant Parmesan
Yummy Mummy
Baked Eggplant Parmesan
Ragu
Martha Stewart's Baked Eggplant (Aubergine) Pa...
Food.com
Baked Eggplant Parmesan
Patti Hollingsworth
Baked Eggplant Parmesan
Foodista.com