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  1. Eggplant Parmigiana

Eggplant Parmigiana

00:55:00 6 servings, 1/6 recipe each
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6 servings, 1/6 recipe each

This recipe is inspired by the region of Emilia-Romagna in Italy.

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Make It

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  • Heat oven to 350ºF.
  • Place flour in shallow dish. Add eggplant, 1 slice at a time; turn to evenly coat both sides of each slice with flour. Gently shake eggplant to remove excess flour.
  • Heat 1 Tbsp. oil in large skillet on medium-high heat. Add eggplant, in batches; cook 2 min. on each side or until golden brown on both sides, adding remaining oil to skillet as needed. Drain eggplant on paper towels.
  • Spread 1/4 cup pasta sauce onto bottom of 11x7-inch baking dish sprayed with cooking spray. Cover with layers of 1/3 each of the eggplant and remaining pasta sauce; sprinkle with half of the mozzarella and 1/3 of the Parmesan. Repeat all layers. Top with remaining eggplant, pasta sauce and Parmesan.
  • Bake 25 to 30 min. or until eggplant is tender and sauce is hot and bubbly in centre. Let stand 15 min. before cutting to serve.

Serving Suggestion

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


  • 6 servings, 1/6 recipe each

Nutritional Information

Serving Size 6 servings, 1/6 recipe each
Calories 270
% Daily Value
Total fat 17g
Saturated fat 6g
Cholesterol 20mg
Sodium 680mg
Carbohydrate 24g
Dietary fibre 6g
Sugars 8g
Protein 13g
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 20 %DV
Iron 10 %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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