Quick Eggplant Parmesan


This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste.

Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
2 servings


  • 1 egg

  • 1 tablespoon water

  • 1 small eggplant, cut into 3/4 inch thick slices

  • 1 cup dried bread crumbs, seasoned

  • 1 ½ cups shredded mozzarella cheese

  • ¼ cup spaghetti sauce

  • ¼ teaspoon crushed red pepper flakes

  • 3 tablespoons grated Parmesan cheese


  1. In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.

  2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.

  3. While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.

  4. Top eggplant with sauce and Parmesan cheese and serve.

Nutrition Facts (per serving)

644 Calories
28g Fat
64g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 644
% Daily Value *
Total Fat 28g 36%
Saturated Fat 14g 72%
Cholesterol 167mg 56%
Sodium 1866mg 81%
Total Carbohydrate 64g 23%
Dietary Fiber 13g 47%
Total Sugars 14g
Protein 37g
Vitamin C 9mg 43%
Calcium 662mg 51%
Iron 5mg 27%
Potassium 982mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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