Eggplant Parmigiana

Eggplant Parmigiana

A great meatless meal, our version is made even healthier by cutting back on the oil and lightly breading and frying the eggplant. Frying really helps the eggplant keep its firmness during the baking process, they don’t have to be ‘deep fried’ just browned in a little oil. Switch to reduced fat cheese to save even a few more calories.

Hint: Choose eggplant that are heavy for their size, firm with just a slight give when lightly squeezed, with a glossy, purple skin. 



2 eggplant, peeled, cut into 1/4-inch thick rounds

1/2 C all purpose flour

2 large eggs, lightly beaten

1 C fine dry breadcrumbs

2 Tbs olive oil

3 C tomato sauce

2 Tbs Nashville Spice Company Spaghetti Seasoning

8 oz sliced mozzarella cheese

1/4 C grated Parmesan cheese

Nashville Spice Company Fine Sea Salt, to taste

Nashville Spice Company Cracked Black Pepperto taste



Preheat oven to 375°F.

Dredge eggplant slices in flour, dip into beaten egg and coat with breadcrumbs.

Sauté breaded eggplant in olive oil over medium heat until golden brown. Drain on paper towel, season with salt and pepper

Combine tomato sauce and Nashville Spice Company Spaghetti Seasoning.

Arrange half of eggplant slices in bottom of greased casserole dish. Cover layer with half the tomato sauce and half of the mozzarella and Parmesan cheese. Repeat layers.

Bake uncovered 20- 25 minutes 


Nutritional Information (per serving) | Calories 383 Total Fat 15g Saturated Fat 6g Cholesterol 94mg Sodium 242mg Total Carbohydrate 43g
Dietary Fiber 0g Sugars 12g Protein 20g

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