- 1 1/2 pounds eggplant
- cooking spray
- 1 cup shredded parmesan
- 2 cups shredded mozzarella
- 1 1/2 cups spaghetti sauce (or marinara sauce)
PER SERVING *
|Calories170Calories from Fat70|
|% DAILY VALUE*|
|Calories from Fat70|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
MarvelousChef 19 days ago
Very delicious but a little too liquid
Lisa Botteon 5 Dec 2017
This is very good. I used left-overs for a eggplant parm subs.
Ryleigh Peterson 25 Oct 2017
Delicious! I used half vodka sauce and half spaghetti sauce and it was so good!
Jafane J. 2 Oct 2017
I liked it. Simple easy to make
Sarah Fitzgerald 24 Aug 2017
This was tasty but it wasn't anything special.
Keri 10 Jun 2017
This was super easy and delicious, everyone went back for seconds. Next time I will make a double batch so I have some leftovers
Michele R. 6 Jun 2017
It was so easy to make and not as heavy as when the eggplant is fried. Will is again but I will peel them next time.
Shaina B. 2 Sep 2016
Such an easy and delicious dinner! I sprinkled a breadcrumb & butter mixture on top before baking for an added crunch. I will definitely make again.
Jane B. 8 May 2016
My husband loves eggplant parmesan, this recipe is a duel hit in as much as he loves it, and it is soo easy to make...I add a bit of extra garlic , some basil and apart from that all the same....the last one I made I didnt peel the skin from the eggplant....it took slightly longer to bake, but only 10 mins......A favourite. with salad.
Arpine G. 24 Sep 2015
I liked this recipe. It's simple and the end result is good- cheesy! Don't add salt because the amount of cheese in here already adds salt.