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Baked Eggplant Parmesan

Eggplant parmesan is a fan favorite in our house - especially paired with garden fresh tomato sauce from the freezer! It brightens up even the coldest of winter nights.

Serves 2


1 cup low-moisture part-skim shredded mozzarella

1.5 cups marinara sauce (our homemade marinara or our favorite jarred sauce from Johnny Macaronis)

small baking dish (Ours is: interior: 10 1/4" long, 7 1/4" wide, 1 3/4" deep)

Spread a thin layer of sauce along the bottom of the baking dish. Add one layer of baked eggplant rounds. Add another thin layer of sauce and cheese.

2. Add another layer of baked eggplant rounds, sauce, and cheese. Continue to desired amount (we only did two layers but if you have a deeper pan you can add more).

3. Baked at 350 F for 30-40 minutes until cheese is browned and the sauce is bubbling.

Nutrition Facts (approx.): 1 serving

Calories: 338

Total Fat: 22.3 g

Saturated Fat: 7.6 g

Sodium: 920 mg

Total Carbohydrate: 20 g

Added Sugar: 0 g

Dietary Fiber: 2.3 g

Total Protein: 15.2 g

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