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Eggplant Parmesan

Skip breading and deep-frying individual eggplant slices with this lighter, faster spin on the classic Italian American dish.

Serves 4
Ready in 63 mins
Prep time 15 mins
Cooking time 48 mins
500 calories per serving


> Olive oil, as needed
> 1 large eggplant
> 3 cloves garlic, minced
> 1/2 (28 oz) can crushed tomatoes
> 3/4 cup Italian-style bread crumbs
> 1 (8 oz) pkg fresh mozzarella, thinly sliced
> 7 oz wide egg noodles (about 2/3 of package)
> 1/2 (5 oz) pkg 50/50 salad mix


Preheat broiler. Generously grease 2 nonstick baking sheets with olive oil. Lightly oil a 9x9” baking dish. Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Arrange slices in a single layer on prepared baking sheets. In batches if needed, broil until slices are tender and lightly browned, about 6 to 8 minutes, flipping halfway through. Remove from oven and set aside to cool slightly.
Preheat oven to 350°F. In a medium bowl, combine garlic and crushed tomatoes. Season with salt and pepper. Spoon ⅓ cup garlic-tomatoes into bottom of prepared baking dish. Layer 3 to 4 eggplant slices on sauce, overlapping slightly. Top with ¼ cup bread crumbs. Spoon and spread ¼ cup garlic-tomatoes over bread crumbs. Layer 3 to 4 slices mozzarella over tomatoes. Repeat layers, ending with mozzarella cheese on top.
Cover baking dish with aluminum foil and bake on middle rack until sauce is bubbling, 30 to 35 minutes. Uncover and continue to bake until bread crumbs are golden brown, about 10 minutes. Let stand 10 minutes.
Meanwhile, cook noodles according to package directions. Serve eggplant parmesan over noodles along with salad mix topped with a drizzle of olive oil.

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