Cracker-Coated Eggplant Parmesan

60 6 servings, 1/6 recipe (244 g) each
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6 servings, 1/6 recipe (244 g) each

Cracker crumbs combined with Italian seasoning provide the perfect crispy crust for this delicious eggplant Parmesan.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine cracker crumbs and Italian seasoning in shallow bowl. Beat eggs in separate shallow bowl. Dip eggplant slices in egg, then in crumb mixture, turning to evenly coat both sides of each slice with each ingredient.
  • Heat oil in large nonstick skillet on medium heat. Add eggplant slices, in batches; cook 1 to 2 min. on each side or until crisp and evenly browned.
  • Layer half each of the eggplant, pasta sauce, mozzarella and Parmesan in 2-L casserole dish sprayed with cooking spray. Repeat layers.
  • Bake 30 to 35 min. or until heated through.

Special Extra

Sprinkle with 1 Tbsp. chopped fresh basil before baking.

How to Make Cracker Crumbs

To easily crush saltine crackers into crumbs, process the crackers in a food processor or blender. You can also crush saltines by hand by placing the crackers in a resealable plastic bag and rolling across them with a rolling pin.

Serving Suggestion

Serve with a mixed green salad tossed with your favourite Kraft Dressing.


  • 6 servings, 1/6 recipe (244 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (244 g) each
Calories 230
% Daily Value
Total fat 12g
Saturated fat 4g
Cholesterol 70mg
Sodium 660mg
Carbohydrate 21g
Dietary fibre 4g
Sugars 7g
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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