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Eggplant Parmigiana

This is an easy, quick dinner entree that can be part of your dinner rotation.
Course Dinner
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 2
Calories 142 kcal
Author Christine Galvani

Ingredients

  • 1 jar of your favorite tomato sauce I used 3/4 of a jar
  • 1/2 bag of frozen breaded eggplant cutlets I used Trader Joes brand
  • 2 Tablespoons of grated parmesan cheese
  • 1/3 cup mozzarella cheese
  • Chopped parsley or basil for garnish optional

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place about 1 tablespoon olive oil in cast iron skillet. Swirl around skillet to coat evenly.
  3. Add enough tomato sauce to coat the bottom of the pan.
  4. Spread the eggplant cutlets in the bottom of the pan in one layer. Use smaller eggplant pieces to fit in between larger ones.
  5. Pour tomato sauce over eggplant layer covering all pieces.
  6. Bake in oven for approximately 35 minutes until eggplant is tender and soft.
  7. Take skillet out of oven and add parmesan and mozzarella cheeses.
  8. Put skillet back in oven for about 20 minutes until cheese is slightly browned.
  9. Take skillet out of the oven and let sit for 5-10 minutes. Slice and serve.
  10. Note: it is even good at room temperature and makes great leftovers.
Nutrition Facts
Eggplant Parmigiana
Amount Per Serving
Calories 142 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 18mg6%
Sodium 274mg11%
Potassium 287mg8%
Carbohydrates 14g5%
Fiber 4g16%
Sugar 5g6%
Protein 8g16%
Vitamin A 190IU4%
Vitamin C 2.6mg3%
Calcium 183mg18%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.