Baked Eggplant Parmesan

Baked Eggplant Parmesan
Baked Eggplant Parmesan

Prep Time Cook Time Total Time Servings
25 min. 5 min. 30 min. 4


PAM® No-Stick Cooking Spray
 ¼ C Italian-style bread crumbs
 ¼ C Parmesan Cheese, grated
1 large eggplant, peeled
 ¼ C butter, melted
1 C mozzarella cheese, shredded
1 can (14.5 oz) diced tomatoes with basil, garlic
     & oregano, undrained
1 can (8 oz) tomato sauce with basil, garlic, & oregano


  1. Preheat oven to 425°F. Spray baking sheet with cooking spray; set aside.
  2. Combine bread crumbs and Parmesan cheese in shallow dish.
  3. Cut eggplant into 12 slices, about ½-inch thick.
  4. Brush slices with butter, then coat each side with bread crumb mixture.
  5. Place on baking sheet, Bake 15 min or until tender, turning once.
  6. Top slices evenly with mozzarella cheese.
  7. Combine undrained tomatoes and sauce in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 min or until slightly thickened.
  8. Spoon tomato mixture evenly into 4 shallow bowls.
  9. Place 3 eggplant slices over sauce in each bowl.

Nutrition Information
Calories Total Fat Protein
305 15 g. 12 g.
Serving Size: 4 servings (3 slices eggplant with ½ cup sauce each).