Eggplant Parmesan

My husband and I have never tried eggplant before. We had heard of “eggplant parmesan” several times over the years as well as seen it offered at restaurants, but never had it. I was intrigued and decided to test it out. This was a healthy version of the classic dish, baked not fried! The kids ate it, but I must admit, it was not a favorite of theirs. Of course, being kids, they are picky and dont like to try new things, hehe. The hubby and I thought it was good, I am a huge fan of chicken parmesan so I think I will continue the chicken version, but I definitely think I’ll be making this again. It was a nice change and a great meatless meal!!


1 egg, beaten
1/4 cup milk
1/8 tsp pepper
1 cup crushed saltine crackers
1/4 cup grated Parmesan cheese
2 tbsp dried Parsley flakes
2 medium eggplant, sliced 1/4 inch thick
15 oz Four Cheese pasta sauce
1/2 tsp crushed Oregano
1 clove garlic, minced
3/4 cup mozzarella cheese


In a small bowl, combine egg, milk, and pepper. In a different bowl, stir together cracker crumbs, Parmesan cheese, and dried Parsley. Dip eggplant slices in milk mixture to coat and then dip both sides in the cracker version. Lightly coat a 2 quart rectangular baking dish with cooking spray. Arrange eggplant in dish. In a bowl, stir together pasta sauce, oregano, and garlic. Pour over eggplant in dish. Bake, covered, in a 350 preheated oven about 40 minutes, or until eggplant is tender. Sprinkle mozzarella cheese on top and return to oven for an additional 10 minutes, or until cheese is melted. Serve!

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