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Easy Eggplant Parmesan
Easy Eggplant Parmesan

Easy Eggplant Parmesan

3 Review(s)
Cook Minutes 30 Min
Prep : 30 Min
Here's one of the tastier ways to prepare eggplant! In this recipe, it's baked in a panko-Parmesan mix and served over spaghetti with pasta sauce.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup panko bread crumbs
3/4 cup Kraft Parmesan, Romano & Asiago Shredded Cheese
1/4 cup Kraft 100% Parmesan Grated Cheese
1 large eggplant (1-1/2 lb./675 g), ends trimmed, peeled and cut crosswise into 6 slices
1 egg, beaten
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
330 g spaghetti, uncooked
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How do I make it ?
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Step 1
Heat oven to 400ºF.
Step 2
Cover baking sheet with foil; spray with cooking spray. Combine cheeses and bread crumbs in shallow dish. Dip eggplant slices, 1 at a time, in egg then in cheese mixture, turning to evenly coat both sides of each slice. Place on prepared baking sheet.
Step 3
Bake 12 min. or until lightly browned. Meanwhile, heat pasta sauce and cook spaghetti as directed on package, omitting salt.
Step 4
Drain spaghetti. Serve topped with eggplant and sauce.
Kraft Kitchen Tips!
Special Extra
Garnish with fresh basil just before serving.
Calories From Fat
% Daily Value
Total fat 8 g
12 %
Saturated fat 3.5 g
18 %
Cholesterol 45 mg
Sodium 590 mg
25 %
Total carbohydrate 65 g
22 %
Dietary fibre 6 g
24 %
Sugars 9 g
Protein 17 g
Vitamin A
10 %
Vitamin C
15 %
25 %
30 %
6 servings, 1/6 recipe (330 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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