Eggplant Parmesan

50 8 servings, 1/8 recipe (186 g) each
Recipe By
(7) 7 Reviews
Prep Time
Total Time

8 servings, 1/8 recipe (186 g) each

Layer eggplant, fresh mushrooms, cheese and sauce and in just 10 minutes, this Italian classic is ready to bake!

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Layer half each of the eggplant and mushrooms in 13x9-inch pan sprayed with cooking spray; top with layers of 1/3 each of the Parmesan and mozzarella. Repeat layers.
  • Top with pasta sauce; cover.
  • Bake 40 min. Sprinkle with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.

Serving Suggestion

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


  • 8 servings, 1/8 recipe (186 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (186 g) each
Calories 140
% Daily Value
Total fat 7g
Saturated fat 4g
Cholesterol 15mg
Sodium 540mg
Carbohydrate 13g
Dietary fibre 4g
Sugars 7g
Protein 8g
Vitamin A 8 %DV
Vitamin C 10 %DV
Calcium 20 %DV
Iron 6 %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.

Ratings & Reviews

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  • grumpy1944 |

    would make it have to bake the eggplant slices first...better flavour

  • ilovetocook04 |

    This was great however we strayed from the recipe a lot ... we added layers of pasta sheets to make it into a eggplant parmesan lasagna :) We also added ricotta cheese, bell pepper, and spinach. Will definitely make again soon! :)

  • starpower16 |

    Turned out really good but I did follow the suggestions by previous reviewes. I sliced the eggplant thin and added extra peppers. Thanks for all the tips!!