Eggplant Parmigiana - Dietetic Directions - Dietitian and Nutritionist in Kitchener/Waterloo
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Eggplant Parmigiana

Eggplant parm

Eggplant Parmigiana

This is a true crowd-pleasing recipe that uses simple ingredients.  Feel free to add your own spices like fresh basil or oregano according to your tastes.


Serves: 4

Prep time: 15 minutes

Cook time: 15-20 minutes



1 medium eggplant, remove skin and slice into ½ inch slices

1 egg

¼ cup all purpose flour

2 Tbsp canola oil

1/3 cup grated parmesan cheese

1 cup meatless tomato sauce

1 cup mozzarella cheese



  1. Pre-heat oven to 400F.
  2. Wash and peel eggplant; cut crosswise into ½” slices.
  3. Dip eggplant into egg and then flour; turning to coat both sides.
  4. In a large skillet on medium-high heat, cook eggplant half at a time for 4-6 minutes. Turning once to cook each side.
  5. When eggplant is cooked put onto a paper towel to absorb excess oil.
  6. Place eggplant slices in a single layer in pan (9”X13”).
  7. Sprinkle eggplant first with parmesan cheese.
  8. Top eggplant slices with tomato sauce and mozzarella cheese.
  9. Bake in oven for 10-12 minutes or until heated through.