Eggplant Parmesan

eggplant parm2

There is something about maturing that changes an appetite.

I never would’ve thought I’d eat avocado and now I eat eggplant too!

What is the world coming to?

I first dabbled in eggplant when I made Eggplant Rollatini.

This time I tried Eggplant Parmesan and it became my new favorite Eggplant recipe ~ as if I had so many to choose from before!

You will need:

{Printable Link}

  • 1  medium eggplant, peeled and cut into 1/4-inch slices 
  • Cooking spray
  • 1/3  cup finely shredded Parmesan cheese
  • 1/4  cup dry bread crumbs (any flavor)
  • 2  teaspoons olive or vegetable oil
  • 1  cup spaghetti sauce
  • 1 1/2  cups shredded reduced-fat mozzarella cheese


  1. Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
  2. While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
  3. Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
  4. Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.

sliced eggplant

Have a great weekend!


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