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Nutrition Facts

Serving Size 1 (240g)

Recipe makes 7 servings

Calories 210
Calories from Fat 93 (44%)
Amount Per Serving %DV
Total Fat 10.4g 15%
Saturated Fat 4.7g 23%
Monounsaturated Fat 3.1g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 25mg 8%
Sodium 826mg 34%
Potassium 692mg 19%
Total Carbohydrate 19.8g 6%
Dietary Fiber 3.2g 12%
Sugars 13.7g
Protein 10.4g 20%

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Super Easy Eggplant Parmesan

Recipe #309467 | 1 hour | 15 min prep | add private note
(1) RATE IT NOW Print Recipe

By: Abbey212

This recipe is so easy it's crazy. You don't even have to fry the eggplant before you assemble the casserole. I think it gives great taste and texture this way. Also saves a lot of calories! You can also throw in other items such as mushrooms, onions or sausage. I do occasionally to make a whole meal in one dish.

SERVES 7 -10 , 1 casserole (change servings and units)

Ingredients

  • 1 large eggplant (peeled and sliced thin)
  • 1 (2 lb) jar of ragu pasta sauce (use any flavor you like or homemade sauce)
  • 2 cups shredded mozzarella cheese (or any Italian blend)

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and back 45 minutes.
  3. 3
    Take the foil off for the last 5 minutes of baking. Enjoy!

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Featured Reviews for This Recipe

From: Barb Witherspoon

On Jun 19, 2008

This is the PERFECT week night dish! I made it last night, and it took me only about 5 minutes to assemble. The flavor depends on the type of spaghetti sauce you use, but I used some inexpensive sauce that I bought at Aldi grocery store, and it was delicious. I don't think I will ever again bread the eggplant for Eggplant Parmesan after making this. The absence of breading made it much lighter - and healthier! This is indeed super easy, but also super good!

1 person found this review helpful

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