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Baked Italian Eggplant Parmesan

Image of prepared Baked Italian Eggplant Parmesan made with Prego® sauce
  • prep time: 10 min
  • total time: 1 hr
  • serves: 8 people
  • calories: 159 1 serving
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This no-fry version of the Italian classic is a bit lighter, but just as delicious as the traditional version. With no messy stovetop to worry about, this recipe is sure to make it into your weekly dinner rotation.

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Ingredients

  • 4 baby eggplant (about 1 1/2 pounds), cut in half lengthwise and stems removed
  • 2 tablespoons olive oil
  • 1 1/2 cups Prego® Traditional Italian Sauce
  • 1 cup shredded mozzarella cheese (about 4 ounces)
  • 1 tablespoon grated Parmesan cheese
  • 1/2 cup seasoned panko

Instructions

  • Tips

    • For a heartier dish, try adding ground turkey!  Use 3 baby eggplant (about 1 1/4 pounds) and increase sauce to 1 jar (23.5 ounces).  While the eggplant halves are baking, cook 1 pound ground turkey in a 12-inch nonstick skillet until cooked through.  Stir in 1 cup sauce and cook until hot.  Top the eggplant with the turkey mixture, then add remaining sauce, cheese and panko mixture as shown above and bake as directed.

  • Step 1

    Set the oven to 400°F.  Spray a 13x9x2-inch baking dish with vegetable cooking spray.  Place the eggplant, cut-side up, into the baking dish.  Brush with 1 tablespoon olive oil.  Season the eggplant as desired.

  • Step 2

    Bake for 30 minutes or until the eggplant is fork-tender.  Spoon the sauce over the eggplant and sprinkle with the cheeses.  Stir the panko and remaining olive oil in a small bowl.  Sprinkle the panko mixture over the cheeses.

  • Step 3

    Bake for 20 minutes or until hot and the cheese is melted.

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Made With

Calories 159
Total Fat 7 g
Sat. Fat 2.5 g
Trans Fat 0 g
Cholesterol 12 mg
Sodium 288 mg
Total Carb 18 g
Dietary Fiber 6 g
Sugar 9 g
Protein 6 g
Vitamin D 1 %DV
Calcium 8 %DV
Iron 4 %DV
Potassium 11 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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