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  1. Personal Eggplant Parmesan

Personal Eggplant Parmesan

01:10:00 8 servings, 1/8 recipe (60 g) each
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8 servings, 1/8 recipe (60 g) each

Our Personal Eggplant Parmesan recipe is a new twist on an classic. Here the eggplant is baked rather than fried. But not to worry - no one will even notice! These delicious breaded eggplant slices are just as satisfying and yummy, and a wonderful way to get folks who don't normally eat eggplant to enjoy it.

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Make It

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  • Heat oven to 350°F.
  • Spray rimmed baking sheet with cooking spray. Beat egg and water in shallow dish until blended. Combine bread crumbs and 2 Tbsp. Parmesan in separate shallow dish.
  • Dip 1 eggplant slice into egg mixture, then bread crumb mixture, turning to evenly coat both sides of eggplant slice with each mixture. Place on prepared baking sheet. Repeat with remaining eggplant slices.
  • Bake 40 min. or until eggplant is tender and golden brown, turning after 20 min. Remove from oven. Increase oven temperature to 400°F.
  • Cook pasta sauce in small saucepan 5 min. or until heated through, stirring frequently. Spoon half each of the pasta sauce and shredded cheese evenly onto 8 of the eggplant slices on baking sheet. Cover with remaining eggplant slices; top with remaining pasta sauce, shredded cheese and Parmesan. Bake 5 min. or until shredded cheese is melted.

Special Extra

Garnish with fresh basil leaves before serving.


  • 8 servings, 1/8 recipe (60 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (60 g) each
Calories 140
% Daily Value
Total fat 7g
Saturated fat 3.5g
Cholesterol 40mg
Sodium 490mg
Carbohydrate 12g
Dietary fibre 2g
Sugars 4g
Protein 7g
Vitamin A 6 %DV
Vitamin C 15 %DV
Calcium 10 %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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